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Ingredients:
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
Directions: 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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