Shrimp And Pepper Stir-Fry

• 3/4 lb. shelled shrimp
• 1/2 tsp. chicken bouillon granules
• 1/3 c. hot water
• 1 tsp. cornstarch
• 1/8 tsp. pepper
• 1 Tbsp. lemon juice
• 2 tsp. soy sauce
• 2 Tbsp. cooking oil
• 1/2 c. bias-cut green onion
• 1 large green pepper, cut in 1-inch pieces
• 1 1/3 c. hot cooked rice

1. Use large wok or frypan.
2. Dissolve bouillon in hot water. Combine cornstarch and pepper. Stir in lemon juice and soy sauce. Stir in bouillon and set aside.
3. Heat pan over high heat. Add oil. Add green onion and green pepper. Stir-fry 2 to 3 minutes. Remove from pan. Add shrimp and stir-fry 2 to 4 minutes. Stir in lemon juice mixture. Cook until thick and bubbly. Add green onion and green pepper. Cover and cook 1 minute. Serve over rice.

shrimp, chicken bouillon granules, water, cornstarch, pepper, lemon juice, soy sauce, cooking oil, onion, green pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529433 (may not work)