• 1 cup vegetable broth
• 2 tablespoons light soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon oyster sauce
• 2 tablespoons canola oil
• 1 ¾ pounds extra-large shrimp, shelled and deveined
• ½ pound snow peas
• 2 tablespoons gingerroot, finely chopped
• 1 8-ounce can bamboo shoots (such as Asian Gourmet), drained
• 1 8-ounce can baby corn, (such as Asian Gourmet), drained
• 1 13.75-ounce package whole-grain thin spaghetti, cooked following package directions

1. In a small bowl, stir together broth, soy sauce, cornstarch and oyster sauce. Set aside.
2. Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook for 4 minutes, turning after 2 minutes. Remove shrimp to a plate and keep warm.
3. Add remaining tablespoon oil to skillet and add snow peas and ginger. Stir-fry for 2 minutes. Add bamboo shoots, corn, broth and soy sauce mixture. Simmer for 2 minutes, until thickened. Stir in shrimp and cook until heated through, about 1 minute. Serve over cooked spaghetti.

Makes: 6 servings