Shrimp With Snow Peas

• 2 tablespoons cornstarch
• 1 teaspoon sugar
• 1 teaspoon chicken bouillon granules
• 1 teaspoon dill weed
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon peel
• 1/8 teaspoon pepper
• 1 cup water
• 3 tablespoons lemon juice
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 cups sliced fresh mushrooms
• 1-1/2 cups sliced celery
• 1 medium sweet yellow or red pepper, julienned
• 1/4 cup thinly sliced green onions
• 1 tablespoon olive oil
• 6 ounces fresh or frozen snow peas, thawed
• 2 cups cooked rice

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.
2. In a
3. 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.

cornstarch, sugar, chicken bouillon granules, dill weed, salt, pepper, water, lemon juice, shrimp, mushrooms, celery, sweet yellow, green onions, olive oil, snow peas, rice

Taken from www.tasteofhome.com/recipes/shrimp-with-snow-peas/ (may not work)