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Ingredients Jump to Instructions ↓

  1. 2 tablespoons cornstarch

  2. 1 teaspoon sugar

  3. 1 teaspoon chicken bouillon granules

  4. 1 teaspoon dill weed

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon grated lemon peel

  7. 1/8 teaspoon pepper

  8. 1 cup water

  9. 3 tablespoons lemon juice

  10. 1 pound uncooked medium shrimp, peeled and deveined

  11. 2 cups sliced fresh mushrooms

  12. 1-1/2 cups sliced celery

  13. 1 medium sweet yellow or red pepper, julienned

  14. 1/4 cup thinly sliced green onions

  15. 1 tablespoon olive oil

  16. 6 ounces fresh or frozen snow peas, thawed

  17. 2 cups cooked rice

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon peel and pepper. Stir in water and lemon juice until blended; set aside. In a large nonstick skillet or wok, stir-fry the shrimp, mushrooms, celery, yellow pepper and onions in oil for 5 minutes. Add the peas; stir-fry 1-2 minutes longer or until crisp-tender. Stir bouillon mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

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