Shrimp stirfry with veggies and rice

6 cup, chopped or diced Broccoli, fresh
2 cup, pieces or slices Mushrooms, fresh
4 tbsp Szechuan Spicy Stir Fry Sauce (House of Tsang)
0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
16 oz Shrimp, cooked

Clean 1 pounds of shrimp by removing legs, tails, and shell. Chop up vegetables into desired pieces for stir fry. Heat wok on high and saute vegetables until tender with a little bit of water, salt, pepper, and garlic powder. Once cooked, set aside in bowl. Next cook the shrimp in the same wok using the butter and same seasonings on low for 1 1/2 minutes. Once they start turning pink, mix the veggies back in and add the spicy sauce. Saute all together for another minute or two. Do not overcook unless you like rubbery shrimp. Once this is done, remove from heat.
Serving Size: 4