Stir-Fry Pasta

This can be made with shrimp, cooked chicken, or cooked beef. Samantha loves shrimp, though, so that's what we usually use.

• about 30 small or a dozen large frozen shrimp, shelled, deveined, tail-off, and thawed -OR-1-1.5 cups cooked chicken, cubed -OR- 1-1.5 cups cooked beef, cut into strips
  
• 10+ oz firm pasta (e.g., spirals, shells, ziti), cooked and drained
• .5 to .75 cup matchstick carrots
• 1-1.5 cups frozen broccoli
• 8-10 oz. sliced mushrooms
• 3-4 green onions, sliced
• 2-3 tbsp sesame oil
• 2-4 cloves of garlic, minced

Heat oil over medium heat; saute garlic, green onions, mushrooms and carrots for about 3 minutes. Add broccoli, cover and cook for 3 minutes. (Add additional oil, as needed.) Add meat and cook until shrimp is just cooked (turns pink) or chicken or beef is heated through. Add pasta, stirring to coat.