Shrimp And Rice Casserole

• 1/2 to 1 lb. fresh shrimp
• 1 1/2 c. shredded purple cabbage
• 2 c. sliced mushrooms
• 1 medium onion, sliced
• 3 sliced carrots
• 1/2 to 1 c. sliced celery
• 1 small can water chestnuts
• 1 small can bamboo shoots (optional)
• 1/4 c. soy sauce
• 2 to 3 Tbsp. olive oil
• 3 c. water
• 1 1/2 c. Minute rice

1. Peel shrimp and cut vegetables.
2. Heat oil in large frying pan or wok.
3. Place peeled shrimp in pan and cook in oil on medium until it turns pink.
4. Do not overcook.
5. Remove shrimp.
6. Add all vegetables listed and stir-fry until tender.
7. Do not overcook vegetables.
8. Remove vegetables; add more oil to pan.
9. Add rice, stirring until golden brown.
10. Add water and soy sauce; let rice cook.
11. Do not overcook rice (follow directions on the box of rice you are using).

fresh shrimp, purple cabbage, mushrooms, onion, carrots, celery, water chestnuts, bamboo shoots, soy sauce, olive oil, water, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361691 (may not work)