Shrimp And Vegetable Stir-Fry - cooking recipe

Ingredients

3/4 c. regular long grain rice
1 lb. large shrimp
1 (12 oz.) pkg. mushrooms
oil
1 garlic clove, minced
2 Tbsp. teriyaki sauce
2 tsp. cornstarch
1 (8 oz.) pkg. frozen snap peas or pea pods

Preparation

Prepare rice; keep warm.
Meanwhile, shell and devein shrimp. Rinse with cool water; pat dry.
Cut mushrooms in half or quarters if large.
In nonstick skillet over high heat in 1 tablespoon of oil, cook mushrooms and salt, stirring occasionally.
Remove mushrooms.
In same skillet in 2 teaspoons oil, cook shrimp and garlic until browned.
Cook 1 minute.
In cup mix teriyaki sauce, cornstarch and 3/4 cup water until blended.
To skillet with shrimp, add mushrooms, snap peas and teriyaki mixture.
Boil 1 minute.
Serve with rice.
Makes 4 servings.