3 tbsp. cooking oil
1 med. onion
2 stalks celery, sliced diagonally
1 (1 lb.) pkg. frozen Normandy vegetables (or 1 c. cauliflower, 1 c. broccoli and 1 c. carrots, all cut diagonally)
1 can water chestnuts, sliced
2 cans mushrooms, reserve liquid
1 can bamboo shoots
1 lb. shrimp, peeled, deveined and towel-dried
1 (7 oz.) box Minute Rice, prepared in microwave per instructions on box.

SAUCE:

1/4 c. wine vinegar
2 tbsp. soy sauce
5 tsp. sugar (or 2 and 1/2 packs Sweet n Low)
3 tsp. cornstarch
Juice from 1 can mushrooms

Prepare rice. Peel, devein, rinse and towel dry shrimp; set aside. Slice vegetables and set aside. Heat 3 tablespoons cooking oil in wok (use additional oil if necessary). Stir fry vegetables and celery, onions and mushrooms first, then add bamboo shoots and water chestnuts. Add fresh or frozen vegetables (if frozen pour hot water over frozen vegetables, remove immediately and blot dry). Stir fry until crispy tender. Move vegetables to outer edge of wok, creating a space in the center for shrimp, stir fry shrimp until half done (1 or 2 minutes). Mix vegetables with shrimp. Add sauce and simmer approximately 5 minutes. Serve mixture over rice.