Aunt Susan's Healthy Chinese Stir-fry

1. Mix together all the ingredients for the sauce and set aside; blanch the broccoli in boiling water for 1 minute and then drain and set aside.
2. Mix the shrimp with the cornstarch, white wine and salt and let marinate in the fridge for at least 15 minutes.
3. Heat the oil in a wok or large pan over medium high heat; add the ginger and garlic and stir fry until fragrant (~2 min).
4. Add the shrimp (or chicken) and stir fry until just cooked through (~3 min) and then remove from the wok.
5. Add a little more oil and the onions; stir fry for ~2 min and then add all other veggies; stir fry until cooked through (~5-7 mins) and then add the shrimp back in.
6. Stir the sauce with a spoon (because the cornstarch will settle) and pour it into the stir fry; turn up the heat to high and mix until sauce is thickened - enjoy! Option to serve with white rice or eat plain for a lower carb option.

Vegan Modification: Sub in pan fried tofu for shrimp - cut tofu in thin strips and pan fry over medium high heat with salt and pepper until golden brown; remove from the pan and add back into the stir fry after the veggies.