Thai Shrimp

[BenQ]

1 Tbsp cornstarch
1 cup vegetable broth
1/4 cup soy sauce
3 Tbsp rice vinegar
1 to 2 Tbsp Thai chili sauce
1 Tbsp minced fresh gingerroot
1 tsp minced garlic
1 lb uncooked shrimp, peeled and deveined
2 tsp sesame oil
1 can (14oz) water packed atrichoke hearts, rinsed, drained, and chopped.
3 tbsp green onions
1 head of bok choy, trimmed
hot cooked rice, optional

combine cornstarch and broth until smooth. stir in soy sauce, vinegar, chili sauce, ginger and garlic. Set aside

In large skillet or wok, stirfry shrimp in oil (bout 1 to 2 tbsp) till they turn pink, remove and keep warm.

stir soy sauce mix and add the pan, bring to a boil, cook and stir for 2 min. or until thickend. stir in artichokes and onions, top with bok choy.

Resuce heat, cover and cook for 5 min. or until bok choy is wilted. Return shirmp to pan, heat through and serve with rice.

[Flatulance]

Nice recipe man, ive never cooked with artichoke before, im gonna give it a try