Ingredients
2 tablespoons peanut or canola oil1 pound uncooked medium shrimp, peeled and deveined, tails removed1 tablespoon minced fresh gingerroot3 cups frozen pepper and onion stir-fry blend, thawed3/4 cup mango chutney2 tablespoons water3/4 teaspoon saltHot cooked rice, optional
Preparation
In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry until shrimp turn pink, 4-5 minutes. Stir in remaining ingredients; cook until vegetables are crisp-tender, stirring occasionally. If desired, serve with rice.
