2 tbsp. cornstarch
1 tsp. salt
1 tsp. chicken bouillon granules
1/8 tsp. pepper
1 c. water
1/2 tsp. lemon peel, finely shredded
2 tsp. lemon juice
2 tbsp. cooking oil
1 med. green pepper, cut in strips
1 1/2 c. celery, bias cut
1/4 c. green onions, sliced
2 c. fresh mushrooms, sliced
1 (6 oz.) pkg. pea pods
1 lb. shelled shrimp (fresh or frozen)

Combine cornstarch, sugar, salt, bouillon and pepper. Blend in water, lemon peel and juice. Set aside.

Heat wok on high and add oil. Stir-fry green pepper, onion and celery for 3 minutes. Add mushrooms and pea pods; stir-fry 2 minutes, until crisp-tender. Remove vegetables. Add oil, if necessary. Stir-fry shrimp until crisp-tender. Do not overcook!

Stir lemon mixture and add to wok. Cook and stir until bubbly. Stir in vegetables. Cover and cook for 1 minute until heated through.

Serve with rice. Serves 4.