Points of Interest
1 tbsp sunflower or safflower oil
1 tbsp sesame oil
1 green pepper, sliced into long slivers
8-oz (1/2 bag) frozen French cut green beans
1 tablespoon ground ginger (fresh ginger is even better if you have some)
1 3.3-oz can straw mushrooms (optional)
1/4 tsp salt
1 large handful of large cooked shrimp, frozen, defrosted in warm water
1. Heat oil in a large skillet.
2. Add vegetables and ginger. Saute for about 4 minutes or until mostly done.
3. Add salt and shrimp. Stir one to two minutes or until the shrimp is hot. Do not overcook or the shrimp will get rubbery.
4. Serve over Quick Brown Rice.