Shrimp and Vegetables with Brown Rice

6 oz. Peeled and Deveined Shrimp
1 1/2 cups of Broccoli florets (small)
1 1/2 cups thinly sliced fresh mushrooms
1 Medium Onion sliced thinly
3 Cloves of Garlic sliced thinly
1 Tbsp Low Sodium Soy Sauce
1 1/2 Tbsp Cornstarch
1 Maggi Vegetable Bouillon Cube (low sodium if possible)
1 1/2 cups boiling water
1/2 tsp coarse ground pepper
2 servings of cooked Success Whole Grain Brown Rice

Heat Olive Oil in wok, add garlic and sliced onion and stir fry 2 minutes, add broccoli Florets and toss/stir fry 3 minutes add sliced mushroom and toss/stir fry 1 minute. Sprinkle soy sauce over vegetables and stir fry 1 minute. Add bouillon cube and boiling water and bring back to boil, cook until vegetables are crisp tender, (5 min) add pepper. Mix cornstarch into a paste with a little water and stir into mixture, add shrimp and continue to cook until shrimp are pink, do not over cook else shrimp will be tough. Serve over brown rice. 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user NO1LADYANN.