Vegetable Stir-Up

• 1/2 c. Wesson oil
• 1/2 c. green pepper
• 1/2 c. red onion
• 1/2 c. carrots, chopped
• 1 c. celery, cut crosswise
• 3 medium yellow squash, cut crosswise
• 1 small pkg. frozen English peas
• 2 lb. raw shrimp, peeled and deveined
• 2 Tbsp. soy sauce
• 1 tsp. black pepper
• 1/4 c. cornstarch
• 1 c. cold water

1. Saute vegetables in skillet 3 to 4 minutes in hot oil over medium heat.
2. Remove vegetables from pan and set aside.
3. In same skillet, stir in shrimp.
4. Cook until shrimp turns a pink color. Return vegetables to skillet with the shrimp and add soy sauce and black pepper, stir well.
5. Pour in cornstarch dissolved in cold water and allow mixture to bubble about 1 minute.
6. Serve over fluffy cooked rice.

wesson oil, green pepper, red onion, carrots, celery, yellow squash, peas, shrimp, soy sauce, black pepper, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=602569 (may not work)