Shrimp with Bok choy and baby corn

2 tablespoons Hoisin Sauce
2 tablespoons reduced -sodium soya sauce
2 tablespoons dry vermouth or dry sherry
2 teaspoons cornstarch
3 teaspoons Asian sesame oil
11/4 pounds peeled and deveined large shimp
1 tablespoon grated and peeled fresh ginger
2 garlic cloves, minced
1 lb bok choy, cut crosswise into 2-inch pieces
1 small red onion, thinly sliced
1 (8-oz) can baby corn, drained
2 tablepoons sesame seeds
2 cups hot cooked quick-cookeing brown rice

Makes 4 servings

1. Stir together the hoisin sauce, soy sauce, vermouth and cornstarch in a small bowl until smooth; set aside.

2. Heat 2 tablespoons of the sesame oil in a nonstick wok or large deep nonstick skillet over medium-high heat. Add the shrimp and stir-fry until just opaque in the center, 3-4 minutes. Transfer to a medium bowl and set aside.

3. Add the remaning 1 tablespoon of sesame oil, ginger and garlic to the wok and stir-fry for about 30 seconds. Add the bok choy and onion; stir-fry until crisp-tender, about 3 minutes. add the baby corn, shrimp and hoisin mixture, stir-fry until the sauce thickens and bubbles about 1 minute longer. Sprinkle with the sesame seeds. Serve with rice.

Number of Servings: 4

Recipe submitted by SparkPeople user MY-TURN.