Shrimp Stir Fry

1 cup chicken stock

1 tablespoon reduced-sodium soy sauce 1 tablespoon cornstarch

1 tablespoon minced garlic

salt and ground black pepper to taste,

3 tablespoons sesame oil -olive oil

1 (16 ounce) package frozen stir-fry vegetables

20 uncooked medium shrimp, peeled and deveined

Directions

1 Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.

2 Heat sesame oil in a large skill over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes. Add shrimp; cook and stir until shrimp begin to tum pink, about 3 minutes. Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.

*Also good when cooked spaghetti noodles are added to the stir fry.