Bok Choy & Shrimp.
In a bowl blend one cup of vegetable broth, 2 TBSP low sodium sauce, and 2 TSP cornstarch.
In large nonstick skillet heat 1 TBSP oil over medium-high heat. Add shrimp. Season with sea salt and stirfry 4 minutes or until shrimp is cooked through. Remove to a plate and keep warm. Add another TBSP of oil and stir fry chopped bok choy and quatered cremini mushrooms for about 5 minutes. Add broth mixture and bring to a simmer. Add shrimp, cook until heated through, about one minute. Serve over quinoa, noodles, rice or as is.
Adapted from tastebook.com
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