1 1/4 lbs. of fresh shrimp (med. or lg.)
Vegetable cooking spray
4 c. sliced yellow squash
1 c. sliced zucchini
2/3 c. chopped peppers (red, yellow or green)
1/2 c. sliced celery
1/2 lb. sliced mushrooms
2 tbsp. cornstarch
1 tbsp. brown sugar
3 tbsp. soy sauce
1 can chicken broth
2 cloves garlic, minced
1/2 tsp. ground ginger
Rice

Peel and devein shrimp. Coat a large skillet with cooking spray and place over medium high heat until hot. Add shrimp; stir fry 2 minutes. Remove from skillet and set aside.

Combine vegetables and stir fry 6 minutes over medium high heat. Remove from skillet and set aside.

Combine cornstarch, brown sugar, soy sauce and chicken broth; stir well. Add garlic and ginger to skillet; saute' 30 seconds. Add cornstarch mixture; bring to a boil, stirring constantly. Cook 1 minute or until thickened.

Stir in shrimp and vegetables; cook 1 minute. Serve over rice. Yield: 6 servings. (Scallops, chicken or veal can be substituted for shrimp).