2 tsp. cornstarch
1/3 c. water
Vegetable cooking spray
2 tsp. sesame or vegetable oil
1 1/2 lbs. raw shrimp
1 tsp. minced garlic
1 tbsp. minced peeled ginger root
2 c. yellow squash, sliced and halved
2 c. sliced zucchini
2 c. fresh broccoli, chopped
1/4 tsp. chicken-flavored bouillon granules
1 tsp. reduced sodium soy sauce
1 tbsp. minced fresh basil

Peel and devein shrimp. Combine cornstarch with water and set aside. Coat a large skillet or wok with cooking spray; add oil and place over high heat until hot. Add ginger root and garlic; stir fry 1 minute. Add shrimp; stir fry 5 minutes. Set aside.

Stir fry raw vegetables 2 minutes. Add cornstarch mixture, bouillon granules, and soy sauce; bring to boil and cook 1 minute until thickened, stirring constantly. Return cooked shrimp to pan and stir together. Serve immediately over cooked rice.