2 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
1 tablespoon minced fresh ginger root
1/2 teaspoon sugar substitute
1/2 pound medium-size raw shrimp, peeled and deveined
1-1/4 cup water
1/4 teaspoon fennel seed, crushed
1/8 teaspoon ground cloves
1/8 teaspoon pepper
1 pound fresh broccoli
3 tablespoons canola oil, divided
1 onion, chunked and separated

Directions
Combine 1 tablespoon each cornstarch and soy sauce with ginger and sugar in small bowl; stir in shrimp. Let stand 10 minutes. Meanwhile, combine water, remaining 1 tablespoon cornstarch, and 2 tablespoons soy sauce, fennel, cloves, and pepper; set aside. Remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut into thin slices. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove. Heat remaining 2 tablespoons oil in same pan. Add broccoli; stir-fry 2 minutes. Add onion; stir-fry 3 minutes longer. Stir in shrimp and soy sauce mixture; cook and stir until sauce boils and thickens.

Serves 4