1 lb Shrimp — Cooked
2 c Rice — Cooked
1 ts Knorr Vegetable Stock —
: powder 1 Carrot — chopped
1 md Onion — quartered
7 md Mushroom — sliced
1/2 c Water
2 TB Soy Sauce — Low Sodium
2 Cloves Garlic — crushed
In wok heat water, veg. powder and garlic. Add chopped carrot and cook until tender – crispy. Add onions and mushrooms. Cook about 4 min. Add shrimp and heat through. Add cooked rice and soy sauce. Heat through and serve. NOTES : If there seems to be a lot of liquid in the pan after adding the shrimp them drain most of it off before adding the rice and soy sauce. Per Serving Calories – 489.5 Total Fat – 2.8 5.2%CFF Recipe By : Linda From: “Linda Gordon” <lgordon@brunswickdate: Mon, 28 Oct 1996 21:17:58 +0000 —–