2 tbsp. olive oil
1 medium red or yellow bell pepper, cut into strips
1 medium onion, cut into thin wedges
18 snow peas, cut into diagonal slices (halves)
1 tsp. minced garlic
10 oz. cooked medium shrimp (6 per person)
3 tbsp. stir-fry sauce

Heat oil in nonstick skillet. Add vegetables; stir-fry 4 minutes. Add garlic; stir-fry 1 minute or until vegetables are tender-crisp. Add shrimp and stir-fry sauce; stir-fry 1 to 2 minutes until hot through. Serve over rice.

For variety, substitute scallops for shrimp; add thin carrot strips or bean sprouts.