1 med. onion, chopped
1 c. sliced celery
1 green pepper, cut in thin strips
2 tbsp. butter
1 can (16 oz.) bean sprouts, drained
1/2 c. sliced mushrooms
2 tbsp. chopped pimento
8 to 10 oz. cooked cleaned shrimp
1 can (8 oz.) sliced water chestnuts, drained
3 tbsp. cornstarch
3 tbsp. soy sauce
1 c. water
2 tsp. instant chicken bouillon

In 2 quart casserole, place onion, celery, green pepper and butter. Cook, covered on high 9 to 10 minutes. Add bean sprouts, mushrooms, pimiento, shrimp and water chestnuts. Set aside. In 4 cup glass measure, dissolve, cornstarch into soy sauce. Add water and bouillon; mix well. Cook on high 6 to 7 minutes or until mixture thickens, stirring 2 times during cooking. Stir into shrimp mixture. Cook hot. Stir once during cooking. Serve with hot cooked rice or Chinese noodles.