The sauce is mild but still full of velvety lemon flavor! Tiny recipe, though, only serves two so double up if you need to.
1 tbsp cornstarch
1/2 tsp sugar
1/2 tsp chicken bouillon granules
1/4 tsp grated lemon peel
1/2 cup water
4-1/2 tsp lemon juice
1/2 pound uncooked medium shrimp, peeled and deveined
1 tbsp canola oil
3/4 cup sliced celery
1/2 medium green pepper, cut into strips
1/2 medium sweet red pepper, cut into strips
1 cup sliced fresh mushrooms
3/4 cup fresh sugar snap peas
1 green onion, sliced
1 cup hot cooked long grain rice
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 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 veggies 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.