Lemon Shrimp Stir-Fry

• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon grated lemon peel
• Dash pepper
• 1/2 cup water
• 4-1/2 teaspoons lemon juice
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon 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

1. In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside.
2. In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a 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 vegetables are crisp-tender.
3. 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.

cornstarch, sugar, chicken bouillon granules, pepper, water, lemon juice, shrimp, canola oil, celery, green pepper, sweet red pepper, mushrooms, fresh sugar snap peas, green onion, hot cooked long grain rice

Taken from www.tasteofhome.com/recipes/lemon-shrimp-stir-fry/ (may not work)