Shrimp & Vegetable Stir Fry
Ingredients
| 16 oz. stir fry vegetable mix, thawed | 1 jar mushrooms |
| 1 yellow squash, thinly sliced | 1 onion sliced |
| 6 oz. pkg. frozen pea pods, thawed | 1/4 cup soy sauce |
| 1 garlic clove, minced | 1 tsp. Worcestershire sauce |
| 1 tsp. Louisiana hot sauce | 1 1/2 lb. party shrimp, thawed |
| 1 Tbs. corn starch | 1 can chicken broth |
| Non-fat cooking spray | cooked rice |
Preparation
Spray Wok or large non-stick skillet generously with cooking spray. Place thawed
vegetable mix, pea pods, squash, sliced onion, & mushrooms in prepared
wok. Add soy sauce, minced garlic, Louisiana hot sauce, &
Worcestershire sauce. Stir in thawed shrimp. Cook 8 to 10 minutes or until
vegetables are tender. Do not overcook. Combine chicken broth &
cornstarch & add to vegetables. Cook until thickened. Serve over rice
cooked according to package directions.