Cantonese Shrimp

This is a yummy recipe I adjusted from the magazine "Family Circle." It is fast, easy and delish! (notice how I love recipes where those three words are in it?) *This recipe isn't technically gluten free because there is soy sauce*

Ingredients:

1 C vegetable broth (You can make your own with water and vegan bouillon)
2 TBS light soy sauce
1 TBS corn starch
1 TBS oyster sauce
2 TBS olive oil
1 lb shrimp, shelled and deveined
1/2 pound snow peas
1/2 TBS ground ginger
1 can corn (frozen or fresh corn would work well too, this is just what I had on hand)
Gluten free spaghetti (I like the quinoa kind)

Directions:

1. In a small bowl, stir together broth, soy sauce, cornstarch and oyster sauce. Set aside.

2. Heat 1 TBS of the oil in a large nonstick skillet or wok over med-high heat. Add shrimp and cook for 4 minutes, or until opaque and done. Remove shrimp to a plate and keep warm.

3. Add remaining TBS of oil to skillet and add snow peas and ginger. Stir-fry for 2 minutes. Add corn and broth/soy mixture. Simmer for 2 minutes, until thickened. Add shrimp and cook until heated through, about 1 minute. Serve over cooked spaghetti.