Instructions: Blend broth into cornstarch; stir in soy sauce and set aside.

Add the 2 Tbsp. of peanut oil to wok and preheat over high heat.

Stir-fry garlic and gingerroot in oil for 30 seconds. Add cauliflower and carrots; stir-fry 3 minutes. Add cabbage, pea pods, mushrooms, and bean sprouts; stir-fry 2 minutes only. Remove vegetables to bowl. Add the 1 Tbsp. peanut oil and sesame oil to wok and heat. Add shrimp; stir-fry 7 - 8 minutes or until shrimp are done. Remove shrimp.

Stir broth mixture and add to wok. Cook and stir until thickened and bubbly. Stir in shrimp and vegetables; cover and cook 1 minute only.

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