China; Shrimp Stir Fry with Lemon

China; Shrimp Stir Fry with Lemon

Foreign Cookery

12 oz. peeled,deveined raw shrimp,med. to large
1 1/2 cups thinly sliced celery
1/2 med. green pepper,cut in strips
1/3 cup sliced scallions,inc. tops
1-8oz. canbamboo shoots
1-4oz. can sliced mushrooms
(reserve liquid)
1 -4oz.jar pimientos,cut in strips
2 tbsp. veg. oil

3 tbsp. cornstarch
1 tbsp. soya sauce
1 tbsp. lemon juice
2 chicken bouillon cubes
1 tsp. salt
1/2 tsp. grated lemon peel
1/4 tsp. fresh ground pepper
1 pkg. frozen snow peas
3 cups cooked rice

Stir fry shrimp, green pepper,onions,bamboo shoots, mushrooms and pimiento in oil for 3 minutes in a preheated wok or skillet. Add enough water to mushroom liquid to make 2 cups. Combine liquid with cornstarch,soya sauce, lemon juice, bouillon cubes, and seasonings. Add to wok with snow peas; cook until sauce is clear and thickened, 2 to 3 minutes. Serve over beds of fluffy rice.

Makes 6 servings.

NOTE:

You may substitute 1 1/2 cups fresh snow peas for the frozen pkg..