Simply Stir Fry

I made this the other day as a quick dish and thought it was quite possibly the best stir-fry I think I have ever made. All the veggies were perfectly cooked, the sauce was good, and the shrimp was fantastic. There's that commercial that asks the questions :You know the secret to really good shrimp? My answer is always to cook them quickly before hand and then add then once the rest of the ingredients are done so that they don't get over-cooked. So many times people cook the shrimp and then add a bunch of ingredients on top of them to saute and you end up cooking the shrimp for like 30 minutes making them tough and flavorless. But this receipe is not only great but it's also simple.

RECIPE OF THE DAY: SHRIMP STIR-FRY

10-12 Shrimp, peeled and deveined (30-41 counts is a good size)
1/2 bell pepper
1/2 broccoli
2 cloves of garlic, minced
1 med onion sliced
1 carrot. peeled and sliced
1/2 box of mushrooms, sliced
3 green onions, sliced into 1/2" pieces
3 Tbls vegetable oil
2 Tbl chicken stock
2 tsp soy sauce
salt/pepper
chinese chili sauce

In a small bowl, combine shrimp with salt and pepper to taste and 1 Tbl of vegetable oil. Toss them around to coat. Heat a skillet over medium heat and pan fry the shrimp 1-2 minutes on each side until done. Place in a separate bowl to cool. In the same pan, add the rest of the oil, onions, and garlic. When fragrant, add broccoli, carrots and mushrooms and turn the heat up to medium-high. Saute for 5 minutes then add the rest of the vegetables, soy sauce, and chicken stock. Saute for another few minutes until the bell peppers begin to soften and the liquid in the pan has reduced. Add the shrimp back into the pan and mix. Season to taste with salt and pepper and top with chili sauce. Serve with rice or noodles.