1 1/4 lbs. (about) broccoli
4 tbsp. vegetable oil
1 med. onion, thinly sliced
3/4 lb. fresh mushrooms, thinly sliced
2 tbsp. vegetable oil
3/4 lb. shrimp (fresh or frozen)
1 1/2 c. Oriental stir-fry mix
2 c. fresh bean sprouts
3 c. hot cooked rice

Cut broccoli stems into 1/4 inch pieces; cut flowerettes into 3/4 inch pieces. Set aside. In a large skillet or wok, heat 4 tablespoons oil over medium heat. Add cut broccoli stems, sliced onion, and sliced mushrooms. Cook and stir until stems are crisp-tender, 5 to 7 minutes. Add 2 tablespoons oil. When oil is hot, add shrimp and broccoli flowerettes. Cook and stir 5 to 7 minutes longer. Spoon Oriental Stir-Fry mix over vegetables. Stir gently until mixture thickens slightly. Gently stir in bean sprouts; cook 1 minute longer. To serve, spoon hot mixture over cooked rice.