Stir Fried Shrimp And Vegetables Served Over Millet, Brown Rice Or Quinoa

* 3 tbsp Canola oil * 1 lb. raw medium peeled shrimp * 2 cups broccoli florets * 2 cups sliced mushrooms * 4 scallions, trimmed and chopped * 2 tbsp Garlic, minced * 2 tbsp fresh ginger, minced * 1 cup cold vegetable broth (see recipe above), mixed with 2tbsps, cornstarch * 1 package of organic millet

Into a hot wok or sauté pan pour oil until just smoking.

Add vegetables and stir constantly to cook al dente.

Add shrimp and continue to stir until just turning pink.

Add broth and cover for a couple of minutes until shrimp is almost done.

Uncover and add cornstarch mixture, stir until thickened and turn off heat.

Serve over millet cooked according to package instructions.

Season to taste with tamari light soy sauce.

NOTE: This dish must be done very quickly, as you don't want to over cook the shrimp or the vegetables. I have chosen Millet because it is an extremely alkaline grain. It is neutral in taste and will absorb the flavors of this dish. You may substitute brown rice instead.