Shrimp Stir-Fry

3 tablespoons cornstarch

1 ¾ cups Swanson® Chicken Stock

1 tablespoon soy sauce

½ teaspoon sesame oil

2 tablespoons vegetable oil

1 pound fresh or thawed frozen medium shrimp, peeled and deveined

4 cups cut-up fresh vegetables (see Note)

½ teaspoon ground ginger

⅛ teaspoon garlic powder

4 cups hot cooked regular long-grain white rice

Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.

Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they re cooked through. Remove the shrimp from the skillet.

Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.

Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.