LEMON SHRIMP ORIENTAL ~ Better Homes & Gardens   Wok Cooking

1-1/4# shrimp, peeled and deveined	Nonstick spray coating

1 C water				2 C mushrooms, sliced
2 Tbsp cornstarch			3 celery stalks, bias sliced
2 Tbsp soy sauce, light		1 med. green pepper, cut into strips
1 tsp sugar			1/4 C green onions, sliced
1 tsp low sod. inst-chick-bouillon	1 Tbsp canola oil
1/2 tsp lemon peel, finely shred.	1 6-oz pkg. frozen pea pods, thawed
3 - 4 Tbsp lemon juice		3 C hot cooked rice
1/8 tsp pepper

Sauce: Stir together water though pepper [8 items]; set aside. 
Spray cold wok. Preheat over high heat; add mushrooms, celery
and green pepper; stir-fry 3-minutes. Add green onion and
stir-fry 1-minute more. Remove vegetables from wok. Add oil
and heat; add half the shrimp; stir-fry 2-3 minutes or until 
shrimp turn pink. Remove and stir-fry the rest of the shrimp.
Return first half to wok; push from center. Stir sauce and
add to center of wok; cook, stirring until thickened and bubbly.
Add veggies and pea pods; stir to coat with sauce. Cook and stir
for one minute. Serve over hot rice.		Makes 6 servings.


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