2 tbsp. cornstarch
1 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
1 tsp. instant chicken bouillon
1 c. water
1/4 tsp. grated lemon rind
1 tbsp. lemon juice, optional
2 tbsp. vegetable oil
1 lb. shelled raw shrimp
2 c. sliced mushrooms
1 green pepper, sliced
1 1/2 c. chopped celery
1/4 c. chopped green onions
1 (6 oz.) pkg. frozen pea pods

Combine cornstarch, sugar, salt, pepper and bouillon granules. Blend in water, lemon rind and lemon juice. Set aside. Heat oil in large skillet or Wok. Add shrimp, mushrooms, green pepper, celery and green onions; stir-fry 5 to 6 minutes. Add pea pods and cook 1 to 2 minutes longer, add sauce to shrimp and vegetables. Cook until thick. Serve over rice.