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Preparation time: 25 min. Cooking time: 15 min. Ingredients # 3 Tbs. cornstarch # 1-2/3 cups chicken stock # 1 Tbs. soy sauce # 1/2 tsp. sesame oil (optional) # 2 Tbs. vegetable oil # 1 lb. shrimp, shelled and deveined # 4 cups mixed vegetables, a combination of snow peas, and asparagus and red, yellow or orange bell pepper, cut into 2 inch pieces # 1/2 tsp. ground ginger # 1/4 tsp. garlic powder, or 2 cloves garlic, minced # 4 cups hot cooked rice Cooking Directions Combine first 4 ingredients in a bowl until smooth. Set aside. Heat half the oil in a heavy nonstick skillet over medium high heat. Stir-fry shrimp 4-5 minutes, or until pink. Remove shrimp from skillet and set aside. Reduce heat to medium and add remaining vegetable oil. Add vegetables, ginger and garlic powder and stir-fry 5-6 minutes, or until tender crisp. Stir cornstarch mixture and add to skillet. Cook 3-4 minutes, stirring constantly, or until mixture boils and thickens. Return shrimp to pan and heat through. Serve over rice. Per Serving: calories 571, fat 10.2g, calories from fat: 16%, protein 35.7g, cholesterol 172mg, dietary fiber 8.9g