Shrimp Stir Fry


1 tablespoon vegetable oil
3/4 pound shrimp, peeled
1 cup sugar peas
1 cup mushroom, sliced
3/4 cup yellow squash, sliced
3/4 cup red bell pepper, sliced
2 teaspoons Argo® corn starch
2 tablespoons soy sauce
1/3 cup water

Heat oil in a large skillet or wok over high heat. Add peeled shrimp, trimmed sugar peas, sliced mushrooms, sliced yellow squash, and sliced red bell peppers; stir-fry for several minutes, or until the shrimp turns pink and the vegetables are tender-crisp.

In a bowl combine cornstarch and soy sauce with water. Gradually add the cornstarch mixture to the skillet, stirring constantly until thickened.