Shrimp And Vegetables Recipe

Ingredients

2

cups uncooked instant white rice

2

cups water

2

tablespoons light sesame or vegetable oil

1

lb. shelled deveined uncooked medium shrimp (about 30 shrimp), tails removed

1

(1-lb.) pkg. precut stir-fry vegetables

2

tablespoons water

2/3

cup purchased stir-fry sauce

Preparation

Cook rice in 2 cups water as directed on package.

Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add shrimp; cook and stir 4 to 6 minutes or until shrimp turn pink. Remove shrimp from wok; place on plate and cover to keep warm.

Add remaining tablespoon oil to wok. Add vegetables; cook and stir 2 minutes. Add 2 tablespoons water; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.

Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.

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