Stir-Fry Shrimp And Vegetables

• 2 bags boil-in-bag rice, uncooked
• 2 teaspoons dark sesame oil
• 12 ounces peeled and deveined medium-size fresh shrimp
• 1 teaspoon minced garlic (about 2 cloves)
• 1 (16-ounce) package frozen stir-fry vegetables, thawed
• 1/4 cup low-sodium soy sauce
• 1/4 cup water
• 2 tablespoons rice wine vinegar
• 2 teaspoons cornstarch
• 1 teaspoon ground ginger

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp and garlic; stir-fry 3 minutes or until shrimp turn pink. Remove shrimp from skillet; set aside, and keep warm. Add vegetables to skillet; cook 10 minutes or until vegetables are crisp-tender, stirring often. Return shrimp to skillet.
3. Combine soy sauce and next 4 ingredients in a small bowl; stir well. Add soy sauce mixture to shrimp and vegetable mixture; cook 1 minute or until thickened, stirring often. Serve over rice.

boil, dark sesame oil, shrimp, garlic, vegetables, soy sauce, water, rice wine vinegar, cornstarch, ground ginger

Taken from www.myrecipes.com/recipe/stir-fry-shrimp-vegetables (may not work)