1 1/4 lb. fresh or frozen shrimp in shells
1 c. water
2 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. sugar
1 tsp. instant chicken bouillon granules
1/2 tsp. finely shredded lemon peel
3-4 tbsp. lemon juice
1/8 tsp. pepper
2 tbsp. cooking oil
2 c. sliced fresh mushrooms (5 oz.)
3 stalks celery, bias-sliced
1 med. green pepper, cut into strips
1/4 c. sliced green onions
1 (6 oz.) pkg. frozen pea pods, thawed
Hot cooked rice

Thaw shrimp, if frozen and drain well. Peel and devein shrimp. For sauce, stir together water, cornstarch, soy sauce, sugar, bouillon granules, lemon peel, lemon juice and pepper. Set aside.

Preheat a wok or large skillet over high heat. Add 1 tablespoon of oil. Add mushrooms, celery and green pepper; stir fry for 3 minutes. Add green onion and stir-fry for 1 minute more. Remove vegetables from wok.

Add remaining oil. Add half of the shrimp to hot wok. Stir-fry 2-3 minutes or until shrimp turns pink. Remove shrimp. Stir-fry remaining shrimp. Return shrimp to wok. Push from center. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Add vegetables and pea pods. Stir to coat mixture with sauce. Cook and stir for 1 minute. Serve over rice. Serves 6.