Shrimp and Vegetables with Rice

Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain well, peel and slice.

Cook the rice according to package directions.

Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into strips. Remove the strings from the snow peas. Peel the onions.

Heat 3 tablespoons of oil in a skillet and saute the pepper and onions 3 - 4 minutes. Add the potatoes, snow peas, broth and soy sauce and cook, stirring occasionally until the vegetables are tender, about 5 minutes.

Stir the cornstarch in a little cold water until smooth, stir into the vegetables, season with salt and pepper and cook until lightly thickened. Heat the remaining oil in a skillet and saute the shrimp until just cooked, 3-4 minutes, season with salt and pepper and mix with the vegetables.