Shrimp And Pineapple Stir-Fry - cooking recipe

Ingredients

1 cup quick-cooking brown rice
2 teaspoons vegetable oil
1 (16 ounce) bag fresh mixed cut vegetables (broccoli, carrot, snap pea and celery blend)
1/3 cup bottled stir-fry sauce
2 teaspoons cornstarch
1 lb frozen raw shelled and deveined large shrimp
1 (8 ounce) can pineapple chunks in juice

Preparation

Prepare rice as label directs.
Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
Add vegetables and cook, stirring constantly, until evenly coated with oil. Cover skillet and cook 3 to 4 minutes longer or until vegetables are tender-crisp, stirring occasionally.
In 1-cup liquid measure, combine stir-fry sauce and cornstarch until well mixed.
Add shrimp, pineapple with its juice, and stir-fry sauce mixture to vegetables in skillet and cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally.
To serve, spoon rice onto plates and top with shrimp mixture.