Shrimp Stir-Fry

• 1 1/4 pounds unpeeled medium-size fresh shrimp
• Vegetable cooking spray
• 4 cups sliced yellow squash
• 1 cup sliced zucchini
• 2/3 cup chopped sweet red pepper
• 1/2 cup diagonally sliced celery
• 1/2 pound sliced fresh mushrooms
• 2 Tablespoons cornstarch
• 1 Tablespoon brown sugar
• 3 Tablespoons soy sauce
• 1 (10 1/2-ounce) can chicken broth
• 1/8 teaspoon ground ginger
• 2 cloves garlic, minced
• 3 cups cooked rice

1. 1) Peel shrimp, and devein, if desired. Coat a wok or large skillet with cooking spray; heat at medium-high until hot. Add shrimp; stir-fry 2 minutes or until shrimp turn pink. Remove from wok, and set aside.
2. 2) Combine yellow squash and next 4 ingredients; add half of vegetable mixture to wok. Stir-fry 3 minutes; remove from wok, and set aside. Add remaining vegetables to wok; stir-fry 3 minutes, and set aside.
3. 3) Combine cornstarch and next3 ingredients, stirring well. Add ginger and garlic to wok; stir-fry 30 seconds. Add cornstarch mixture; bring to a boil, and cook, stirring constantly, 1 minute or until thickened.
4. 4) Stir in shrimp and vegetables; cook 1 minute or until thoroughly heated. To serve, spoon 1 cup shrimp mixture over 1/2 cup rice.

shrimp, vegetable cooking spray, zucchini, sweet red pepper, celery, mushrooms, cornstarch, brown sugar, soy sauce, chicken broth, ground ginger, garlic, rice

Taken from www.epicurious.com/recipes/member/views/shrimp-stir-fry-52436161 (may not work)