Prepare the bell pepper, broccoli, and mushrooms: Cut the broccoli florets from the stems and into smaller 1” pieces. Slice the mushrooms into ¼” slices. Dice the bell pepper into ¼” chunks.

Mince the garlic. (You probably already know how we feel about the minced garlic in a jar when in a pinch.)

In a large skillet, melt the butter over medium-high heat.

Add the mushrooms and garlic to the pan with the melted butter. Saute the ingredients for 2-3 minutes.

Reserve 2 oz. (¼ c.) of chicken broth and set aside.

Add the remaining 8 oz. (1 c.) chicken broth, broccoli and bell pepper to the pan. Reduce the heat to medium and simmer the ingredients for 5 minutes.

In a small bowl, mix the corn starch, soy sauce and remaining chicken broth until smooth.

Add the shrimp to the pan and cook for 2 minutes.

Stir the corn starch mixture into the pan and cook for an additional minute. Stir.

Serve hot.