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Recipe by BettyCrocker
This recipe has not been rated
Prep Time
20min
Total Time
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Cook rice in 2 cups water as directed on package.
Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add shrimp; cook and stir 4 to 6 minutes or until shrimp turn pink. Remove shrimp from wok; place on plate and cover to keep warm.
Add remaining tablespoon oil to wok. Add vegetables; cook and stir 2 minutes. Add 2 tablespoons water; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.
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