Recipe: Stir Fry Shrimp or Chicken

Stir Fry Shrimp or Chicken
Source: Pillsbury Low-fat Cookbook
Servings: 5

1/4 cup dry sherry or water
1/4 cup water
2 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons ginger root -- finely chopped or 1 tsp ground ginger
1 tablespoon oil
16 ounces frozen mixed vegetables (Green Giant American Mixtures Manhattan Style Frozen Broccoli, Cauliflower, Pea Pods and Yellow Peppers)
1/2 cup green onion -- sliced
2 cloves garlic -- minced
1 pound medium shrimp -- shelled and deveined
-or- skinless boneless chicken breast
1/4 cup almonds -- sliced; optional
2 1/2 cups cooked rice -- hot

In small bowl, combine sherry, water, soy sauce, cornstarch and gingerroot; set aside.

Heat oil in large skillet or wok over medium-high heat. Add vegetables, green onions and garlic. Cook and stir 5 to 8 minutes or until vegetables are crisp-tender. Stir in cornstarch mixture, shrimp and almonds. Cook and stir an additional 4 to 6 minutes or until shrimp are pink and mixture thickens. Serve hot over rice.