For the Sauce
1/4 cup soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
1/2 teaspoon sesame or vegetable oil
For the Shrimp and Vegetables
8 cups of stir fry vegetables
3/4 pound peeled and deveined raw large shrimp -- thawed if frozen
Hot cooked rice -- if desired
MAKE THE SAUCE
Mix soy sauce, sugar, cornstarch, red pepper and sesame oil; set aside.
COOK THE VEGETABLES and SHRIMP
Heat vegetable oil in 10-inch skillet over medium-high heat. Cook the vegetables for 5-7 minutes until they are warm but still crunchy
Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened.
Serve over rice, if desired.