1 pkg. (12-14 oz.) fresh, ready-to-cook stir fry vegetables
1 lb shelled, deveined and cooked medium shrimp, blotted dry on paper towel
1 can sliced water chestnuts, drained
1-2 tbsp oil
1/3 cup stir-fry sauce
4 cups hot, cooked rice

Oriental Stir-Fry Vegetables With Shrimp Over Rice

1. Place oil in a hot wok or large skillet. Add stir-fry vegetables to the hot oil; stir-fry for 1-2 minutes until tender crisp.
2. Add water chestnuts and shrimp; stir-fry just until heated for 1-2 minutes.
3. Stir in desired amount of stir-fry sauce. Serve over hot cooked rice.
4. You may substitute 1 pound fresh, assorted vegetables, such as Bok Choy or cabbage, shredded carrots or sliced mushrooms, snow peas or sugar snaps, green, red or yellow bell pepper, and broccoli.
   Makes 4 servings
   Preparation time: 15 minutes