2 tbsp. olive oil
4 c. broccoli florets
1 1/2 lbs. shrimp - shelled
1/4 tsp. thyme
1 c. each diced onions and peppers
1 clove garlic, minced
1/4 c. chili sauce

Heat oil in Wok over medium-high heat; add broccoli, saute until bright green. Add onions and peppers, saute until onions are transparent. Push vegetables to side of pan, add shrimp and garlic, saute until shrimp turns pink, approximately four minutes. Add remaining ingredients. Stir to combine. Cook until hot. Serve over cooked brown rice. Serves 4.