3 cups cooked brown rice
1 spray canola vegetable oil spray
1 cup assorted sweet peppers (red, green, yellow), diced
1 cup sliced mushrooms
1/2 cup snow peas
1/2 cup crushed pineapple, drain and reserve juice
1 cup bean sprouts
1/4 cup chicken broth
1/2 tablespoon corn starch
1 tablespoon light soy sauce
1/4 tsp red pepper flakes
12 ounces medium shrimp, peeled and deveined
Lightly spray a nonstick skillet with canola oil and heat over medium high.
Saute peppers until crisp-tender- about 2 minutes; add mushrooms and snow peas and allow to saute until crisp-tender- about 2 minutes. Combine chicken broth, cornstarch, light soy sauce and pineapple juice (reserved from drained, crushed pineapple) and add to skillet along with bean sprouts. Bring to a boil, add red pepper flakes and shrimp and cook until shrimp is done- about 1 or 2 minutes. Serve over hot cooked rice.