Ingredients:
1/3 cup Italian salad dressing
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 medium carrots, julienned
3/4 cup fresh snow peas
1 small zucchini, julienned
1 small red onions, halved and thinly sliced
1/2 cup sliced fresh mushrooms
1/2 medium yellow sweet peppers, julienned
1/2 medium sweet red peppers, julienned
1 lb uncooked medium shrimp, peeled and deveined
3 cups hot cooked rice
Directions:
In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons.
In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm.
Add shrimp and reserved dressing mixture to the pan. Cook and stir over medium heat until shrimp turns pink.
Return vegetables to pan; heat through. Serve over rice.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.