Shrimp and Rice Stir-Fry

2 tsp cornstarch

1 tbsp soy sauce

1/2 cup chicken broth

1/4 cup light Italian salad dressing, divided

1 lb uncooked large shrimp, peeled, deveined

1 tbsp grated gingerroot

2 garlic cloves, minced

2 cups sliced baby bok choy

1 cup sugar snap peas

4 green onions, diagonally cut into 1/2-inch lengths

1/2 cup cherry tomatoes, halved

2-2/3 cups hot cooked long-grain brown rice


Mix together the cornstarch and soy sauce until blended. Stir in broth and
2 tbsp of the salad dressing.
Heat remaining salad dressing in a large skillet over medium-high heat.
Add in shrimp, ginger and garlic; stir-fry 3 minutes or until shrimp turn
pink.

Add bok choy; stir-fry 2 minutes.

Add peas and onions; stir-fry 2 to 3 minutes or until crisp-tender. Stir
in soy sauce mixture; bring to a boil, stirring constantly.

Simmer over medium heat 1 to 2 minutes or until thickened, stirring
frequently.

. Add in tomatoes; cook and stir 1 minute or until heated through. Serve
over rice.