2 small carrots
1 medium onion
½ medium green, red or yellow bell pepper, seeded
2 stalks of broccoli
1½ pounds large shrimp, peeled, deveined
1 tablespoon canola oil
3 scallions, sliced diagonally
Sauce: 3 tablespoons rice wine vinegar
¼ cup tomato sauce
¼ cup water
2 tablespoons packed dark brown sugar
2 teaspoons cornstarch
1 teaspoon reduced-sodium soy sauce
2 cloves garlic, minced
½ teaspoon grated fresh ginger or 1/8 teaspoon ground ginger

Process carrots and onion using No. 4 cone; bell pepper using No. 5 cone. Separate broccoli into florets. Peel broccoli stalks; process using No. 4 cone. Peel and devein shrimp.
In small bowl, combine vinegar, tomato sauce, water, brown sugar, cornstarch, soy sauce, garlic and ginger; blend well and set aside.
Preheat skillet over medium heat 2 to 3 minutes, until a few drops of water splashed in pan bead and dance. Add oil, carrots, onion and broccoli stalks; cook 2 minutes, stirring constantly. Add pepper, scallions, broccoli and shrimp; mix well.
Stir sauce again and pour over shrimp mixture. Cover; cook until Vapo-Valve clicks, reduce heat to low, and cook 6 to 8 minutes, until shrimp are pink and opaque throughout and vegetables are crisp-tender. Serve over rice.