Tangaroa Terrace - Polynesian Village Resort.

3/4 c. uncooked rice
6 tbsp. soybean or other vegetable oil, divided
1/4 c. sliced onion
1/4 c. sliced celery
1/4 c. carrots, cut crosswise
2 tbsp. sliced water chestnuts
2 tbsp. bamboo shoots
1/2 c. sliced mushrooms
4 cherry tomatoes, cut in half
12 pea pods, cut in 1 inch pieces
1/4 c. thinly sliced raw, unpeeled zucchini
3/4 lb. med., peeled, raw shrimp
1/4 c. ginger sauce
16 pimiento stuffed olive slices

Cook rice as directed on package. Keep hot.

Heat 3 tablespoons of the oil in a large skillet or wok and stir-fry onion, celery, carrots, water chestnuts, bamboo shoots and mushrooms. Add cherry tomatoes, pea pods and zucchini to sauteed vegetables and keep hot.

In another skillet, heat remaining oil and stir-fry shrimp until it turns pink. Add ginger sauce.

If you have a four 6 inch black iron skillets, divide rice between skillets. Divide cooked shrimp over rice and top with vegetables. Garnish with olive slies.

Otherwise, the Stir-Fried Shrimp may be served Chinese style. Put rice in a bowl and shrimp and vegetables in another bowl and let everyone help themselves. Yield: 4 servings.