Ingredients:
2 tablespoons oil
1/4 cup chopped fresh ginger
1/4 cup chopped fresh garlic
2 (32 ounce) cans chicken broth, plus
2 cups chicken broth ( or more if desired)
1/2 cup cornstarch
1 (10 1/2 ounce) packages firm tofu, cut in 1/4 inch pieces
1 (8 ounce) cans straw mushrooms or 1 (8 ounce) cans regular canned mushrooms
1 (8 ounce) cans bamboo shoots, drained
1/2 cup soy sauce
1/4 cup rice wine vinegar ( must use ONLY rice wine vinegar, NOT regular white vinegar)
1 tablespoon white sugar
1 teaspoon crushed red pepper flakes
2 (16 ounce) bags frozen oriental-style vegetables
1 lb peeled uncooked shrimp
1/4 cup chopped cilantro
1 (10 ounce) packages fresh spinach, trimmed and chopped
Directions:
In a large pot, heat oil.
Over medium heat, saute ginger and garlic, cook until tender (about 3-4 minutes).
Combine 1 cup broth with cornstarch until smooth.
To the pot, add the cornstarch/broth mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes; bring to a boil, cook until thickened.
Add frozen veggies, shrimp and cilantro.
Simmer until shrimp is just opaque (about 10 minutes).
Stir in spinach, just until wilted.
Note: you may use frozen spinach (drained and chopped) in place of fresh spinach.
Servings: 10-12
Time preparation: 25 min.
Time total: 50 min.