Portion Size: 1 cup

Ingredients: Yields:  servings

Ingredients	Notes:
2 tablespoons olive oil
1 teaspoons chopped fresh ginger root
1 clove garlic, minced	Washed, peeled and minced
6 cups reduced sodium chicken broth
1 cup mushrooms	Washed, trimmed and sliced
¼ cup canned bamboo shoots	Drained and rinsed
12 tablespoons light soy sauce
2 tablespoons cup cornstarch
2 tablespoons cup rice vinegar
2 teaspoons sugar
3 cups frozen mixed stir fry vegetables
8 oz. frozen, small peeled deveined shrimp
3 cups  fresh baby spinach	Washed and trimmed
¼ cup green onions	Washed, trimmed and sliced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle heat oil to medium high heat.  Add ginger and garlic and cook 3 minutes, until tender.  Combine 2 cups broth with cornstarch.
2	Pour cornstarch mixture into pot with mushrooms, bamboo, soy sauce, vinegar, sugar and remaining broth. Bring to a boil and cook until thickened. Stir in frozen mixed vegetables and shrimp. Simmer until shrimp is opaque. About 10 minutes.  Stir in spinach until just wilted, about 2 minutes. Serve at once.	Cook until internal temperature reaches 135°F.
3	Serve hot topped with green onions.