In medium bowl, toss shrimp with garlic, gingerroot, salt and pepper.
In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add vegetables; cook and stir 4 minutes or until crisp-tender. Add shrimp; cook and stir 3 minutes or until shrimp are pink.
In small bowl, mix teriyaki sauce, broth and cornstarch. Add to shrimp mixture in skillet; cook 1 minute or until sauce boils and thickens slightly. Serve over rice.