Shrimp or Chicken & Vegetable Stir-Fry

I cut this recipe out of a 1993 Good Housekeeping magazine and it is still a great easy week night meal!

3/4 cup long grain rice

1 – 12oz package whole mushrooms

salad oil

1 lb. large shrimp or 1 lb. boneless/skinless chicken breasts

1 clove garlic mashed or finely minced

2 Tbsp teriyaki sauce

2 teaspoons cornstarch

1/4 tsp ground ginger

1-8oz. frozen or fresh snap peas or Chinese pea pods

1. Prepare rice as directed

2. Shell and devein shrimp; rinse with cold water and pat dry. Or rinse and cut chicken into bite size pieces.  Cut mushrooms in half or into quarters if large.

3.  Heat 1 Tbsp oil in 12-inch nonstick skillet.  Cook mushrooms and 1/4 tsp salt until golden brown, stirring occasionally. Remove mushrooms to bowl with slotted spoon.

4. In same skillet heat two additional tsp. of oil over medium-high heat.  Add shrimp stirring frequently until lightly browned.  Or cook chicken until cooked through and no longer pink.  Add garlic and cook one minute stirring constantly.

5.  In cup, with fork, mix teriyaki sauce, cornstarch, ground ginger and 3/4 cup water until blended.

6. To skillet with shrimp or chicken, add mushrooms, peas and teriyaki mixture. Boil 1 minute on high heat.  Serve over rice.  Serves 4

330 calories, 8 g fat, 140 mg cholesterol, 890 mg sodium