Ingredients

1 1/4 pounds unpeeled medium-size fresh shrimp

Vegetable cooking spray

4 cups sliced yellow squash

1 cup sliced zucchini

2/3 cup chopped sweet red pepper

1/2 cup diagonally sliced celery

1/2 pound sliced fresh mushrooms

2 Tablespoons cornstarch

1 Tablespoon brown sugar

3 Tablespoons soy sauce

1 (10 1/2-ounce) can chicken broth

1/8 teaspoon ground ginger

2 cloves garlic, minced

3 cups cooked rice

Preparation

  1. Peel shrimp, and devein, if desired. Coat a wok or large skillet with cooking spray; heat at medium-high until hot. Add shrimp; stir-fry 2 minutes or until shrimp turn pink. Remove from wok, and set aside.

  2. Combine yellow squash and next 4 ingredients; add half of vegetable mixture to wok. Stir-fry 3 minutes; remove from wok, and set aside. Add remaining vegetables to wok; stir-fry 3 minutes, and set aside.

  3. Combine cornstarch and next3 ingredients, stirring well. Add ginger and garlic to wok; stir-fry 30 seconds. Add cornstarch mixture; bring to a boil, and cook, stirring constantly, 1 minute or until thickened.

  4. Stir in shrimp and vegetables; cook 1 minute or until thoroughly heated. To serve, spoon 1 cup shrimp mixture over 1/2 cup rice.