Greg's Shrimp Stir-Fry

1 red bell pepper sliced
1 package of frozen tail off shrimp 15 oz. (thawed)
1/2 white onion sliced
4 to 5 cups frozen or fresh baby broccoli florets (thawed)
1 large zucchini
2 cup fresh mushrooms sliced
1 can of bean sprouts drained
4 tbsp hoison sauce
4 tbsp oyster sauce
3 tbsp soy sauce
dash of crushed red pepper to tase
1 tbsp extra virgin olive oil
2 cloves of fresh garlic pressed
4.5 cups of cooked whole grain brown rice (1.5 cups uncooked)
1 cup water chestnuts
1 can of baby corn spears

If you have the rice already cooked this is way faster. If not, get the rice going first. After it is down to a simmer start preparing everything else. Cut the peppers and onions into thin strips. Cut the mushrooms and zucchini as well. Drain the bean sprouts, water chestnuts, and baby corn spears and make sure the shrimp and broccoli are thawed. Once the rice has about 10 or 15 minutes left, combine all other ingredients into a very large wok and stir fry on high heat covering between stirs. If the shrimp you are using are raw or uncooked frozen, make sure that it is fully cooked before you serve over rice. Fully cooked shrimp will be firm in texture and have a pink appearance. Once shrimp are fully cooked, serve over rice. Makes 6 generous servings.

Number of Servings: 6

Recipe submitted by SparkPeople user NEMESYS810.