Shrimp & Vegetable Stir Fry

(Shared by Jennifer Wood)

¾ c long grain rice
1 lb. large shrimp
1 12-oz pkg mushrooms
salad oil
1 garlic clove, mashed or finely minced
2 T bottled teriyaki sauce
2 tsp cornstarch
¼ tsp ground ginger
¾ c water
1 8 oz. pkg frozen snap peas or Chinese pea pods
Green onions

Prepare rice as directed on package in salted water – set aside and keep warm. Shell and devein shrimp. Rinse with cold running water and pat dry with paper towels. Cut mushrooms in half or quarters, depending on size. Heat 1 T salad oil in non-stick skillet and cook mushrooms and ¼ tsp salt until golden brown, stirring occasionally. Remove mushrooms to bowl with slotted spoon. In same skillet, add 2 tsp more salad oil and cook shrimp over medium-high heat until lightly browned. Add garlic and cook 1 minute, stirring constantly. In separate bowl, mix teriyaki sauce, cornstarch, ground ginger and ¾ c water until blended. Add mixture to shrimp in skillet as well as mushrooms and frozen snap peas. Over high heat, cook to boiling. Boil 1 minute. Serve shrimp mixture with prepared rice.