Thai Shrimp

Ingredients:
1 T cornstarch
1 C vegetable broth
1/4 C soy sauce
3 T rice vinegar
1-2 T Tai chili sauce
1 T minced fresh gingerroot
1 t minced garlic
1 lb. uncooked medium shrimp, peeled and deviened
2 t sesame oil
1 can (14 oz) water packed artichoke hearts
rinsed, drained and chopped
3 T chopped green onions
1 head bok choy, trimmed
Hot cooked rice

Directions:
1. In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside.
2. In a large skillet or wok, stir-fry shrimp in oil until shrimp turns pink. Remove and keep warm.
3.Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy. Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to pan; heat through . Serve with rice if desired.