Shrimp & Vegetable Stir Fry

1 c. Summer Squash
1 c. Zucchini
1 c. Carrots (chopped)
1 c. Onion
1 - 8oz. can Bamboo Shoots (drained)
1 - 15oz. can Stir Fry Corn (drained)
1 - 8oz. can Water Chestnuts
1 lb. Shrimp
1 TBSP. Salt
1 TBSP. Black Pepper
1 TBSP Garlic Powder
3/4 c. House of Tsang Classic Stir Fry Sauce

I use an electric skillet coated with cooking spray and heated to 350 degrees. Begin by adding 1 cup of onions and cook until they begin to look clear. Next add 1 cup Summer Squash, 1 cup Zucchini, and 1 cup of Carrots. When these vegetables start to get tender, add 1 can of Water Chestnuts, 1 can of Stir Fry Corn, 1 can of Bamboo Shoots, 1 pound of Shrimp, and 1 tablespoon each of salt, pepper and garlic powder. When these are heated through, pour in 3/4 cup of House of Tsang Classic Stir Fry Sauce and stir into the vegetable and shrimp mix. Let simmer for 2 minutes then serve.
This will make 6 servings.
* I serve over steamed brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user MOMMYTECH.