Ingredients
1 tablespoon cornstarch1/2 teaspoon sugar1/2 teaspoon chicken bouillon granules1/4 teaspoon grated lemon zestDash pepper1/2 cup water4-1/2 teaspoons lemon juice1/2 pound uncooked medium shrimp, peeled and deveined1 tablespoon canola oil3/4 cup sliced celery1/2 medium green pepper, cut into strips1/2 medium sweet red pepper, cut into strips1 cup sliced fresh mushrooms3/4 cup fresh sugar snap peas1 green onion, sliced1 cup hot cooked long grain rice
Preparation
In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside.
In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice.
