Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 6 servings
| 1 pound | shrimp, peeled and deveined |
| 1 teaspoon | Tone’s® Six Pepper Blend |
| 1 tablespoon | Mazola® Pure Olive Oil |
| 2 cups | mixed fresh vegetables |
| 2 tablespoons | oyster sauce |
| 1 tablespoon | Argo® Corn Starch |
| 1 teaspoon | Tone’s® Chicken Base |
| 1 cup | water |
Mix shrimp and Six Pepper Blend in a small bowl. Heat oil in a skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes, stirring constantly. Remove shrimp from skillet, set aside. Add vegetables to skillet and cook for 3 minutes, until lightly browned. Stir together oyster sauce, corn starch, chicken base and water in a small bowl. Pour into skillet. Bring to a boil and stir until sauce is thickened and clear, 2 to 3 minutes. Add shrimp, stir and remove from heat. Serve with rice or pasta.