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Shrimp Stir-Fry


      1 tablespoon sesame oil
      3/4 pound shrimp, peeled, deveined
      1 cup snow peas
      1 cup fresh mushrooms, sliced
      3/4 cup yellow squash, sliced
      3/4 cup red bell peppers, cut in strips
      2 teaspoons cornstarch
      2 tablespoons low sodium soy sauce
      1 1/3 cups hot cooked rice


    Heat oil in large skillet or wok over high heat. Add shrimp and vegetables; stir-fry  several minutes until shrimp turns pink and vegetables are tender crisp. Combine  cornstarch and soy sauce with 1/3 water. Gradually add cornstarch mixture to skillet,  stirring constantly until thickened. Serve over hot rice.

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