Mandarin Shrimp Stir-fry

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute.

Add the broccoli florets, julienned carrots, red pepper chunks, and sliced mushrooms to the hot wok.

Stir-fry the vegetables continuously for 5 minutes until they are tender-crisp and retain their color, then transfer to a clean plate.

Add the remaining 1 tablespoon of vegetable oil to the wok and heat over high heat until shimmering.

Add the peeled and deveined shrimp to the wok in a single layer and cook without stirring for 1-2 minutes until the bottoms turn pink.

Stir the shrimp and cook for another 1-2 minutes until all pieces are opaque and cooked through.

Return the cooked vegetables to the wok with the shrimp and pour in the prepared stir-fry sauce.

Toss everything together over high heat for 1-2 minutes until the sauce coats all ingredients and the mixture is heated through.

Divide the hot cooked rice among four serving bowls and top each with the mandarin shrimp stir-fry mixture.