Ingredients

• 1 tablespoon canola oil
• 1/2 cup bean sprouts
• 1/2 cup green bell pepper
• 1/2 cup onion
• 1/2 cup raw mushroom pieces
• 1 teaspoon ginger root
• 1/2 teaspoon garlic powder
• 1 tablespoon sesame oil
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon red pepper flakes
• 1/3 cup low-sodium chicken broth
• 3 tablespoons sherry wine
• 1 teaspoon cornstarch
• 4 ounces shrimp, cooked
• 1 cup hot cooked white rice

Preparation

1. Chop bell pepper, onion and mushroom pieces. Mince ginger root.
2. Heat oil in a large nonstick frying pan or wok. Saute the bean sprouts, bell peppers, onions, mushrooms and ginger root. Stir in the garlic powder.
3. Mix the sesame oil, soy sauce, red pepper flakes, sherry, chicken broth and cornstarch together in a large jar with a tight lid. Shake mixture until the cornstarch is dissolved.
4. Add this mixture to the vegetables in the frying pan. Add the shrimp. Cook stirring constantly until the mixture thickens slightly and the shrimp are heated through.
5. Serve over hot rice.

Helpful hints

• To make the assembly of the meal easy and fast, get all the ingredients ready before you start cooking.
• Frozen chopped onion and green pepper can be used in place of fresh vegetables.
• Canned mushrooms are not a good choice due to high sodium content.
• Adjust the red pepper flakes to your own tolerance for heat.
• Do not overcook the shrimp, as it will be dry and tasteless.