Shrimp and Vegetables Stir Fry

• 1 1/4 lbs. (about) broccoli
• 4 tbsp. vegetable oil
• 1 med. onion, thinly sliced
• 3/4 lb. fresh mushrooms, thinly sliced
• 2 tbsp. vegetable oil
• 3/4 lb. shrimp (fresh or frozen)
• 1 1/2 c. Oriental stir-fry mix
• 2 c. fresh bean sprouts
• 3 c. hot cooked rice
• 1 tsp aginimoto (optional)

Cut broccoli stems into 1/4 inch pieces; cut flowerettes into 3/4 inch pieces. Set aside. In a large skillet or wok, heat 4 tablespoons oil over medium heat. Add cut broccoli stems, sliced onion, and sliced mushrooms. Cook and stir until stems are crisp-tender, 5 to 7 minutes. Add 2 tablespoons oil. When oil is hot, add shrimp and broccoli flowerettes. Cook and stir 5 to 7 minutes longer. Add Chinese wine and aginomoto to vegetables. Stir gently untilmixture thickens slightly. Gently stir in bean sprouts; cook 1 minute longer. To serve, spoon hot mixture overcooked rice.