Ingredients
2 tablespoons cornstarch1 teaspoon sugar1 teaspoon chicken bouillon granules1 teaspoon dill weed1/2 teaspoon salt1/2 teaspoon grated lemon zest1/8 teaspoon pepper1 cup water3 tablespoons lemon juice1 pound uncooked medium shrimp, peeled and deveined2 cups sliced fresh mushrooms1-1/2 cups sliced celery1 medium sweet yellow or red pepper, julienned1/4 cup thinly sliced green onions1 tablespoon olive oil6 ounces fresh or frozen snow peas, thawed2 cups cooked rice
Preparation
In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon zest 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.
