Shrimp And Vegetable Stir-Fry

• 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

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

regular long grain rice, shrimp, mushrooms, oil, garlic, teriyaki sauce, cornstarch, frozen snap peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1015558 (may not work)