3/4 lb. shelled shrimp
1/2 tsp. chicken bouillon
1/3 c. hot water
1 tsp. cornstarch
1/2 tsp. lemon juice
2 tsp. soy sauce
2 tbsp. oil
1/2 c. green onion, sliced
1 lg. green pepper, cut into 1 inch pieces

Dissolve bouillon in hot water. Combine cornstarch and pepper. Stir in lemon juice and soy sauce. Stir in bouillon; set aside.

Heat wok over high heat. Add oil. Add green onion and green pepper; stir fry 2 to 3 minutes. Remove. Add shrimp to wok, stir fry 2-4 minutes or until done. Stir in lemon juice mixture; cook until thickened. Add green onion and pepper. Cover and cook for 1 minute. Serve over hot cooked rice.