12 oz. frozen shrimp, thawed
1 tbsp. cornstarch
1 tsp. chopped tarragon
1 tsp. chicken flavored bouillon
1/2 c. water
3 tbsp. white wine
1 tsp. lemon juice
1 tbsp. salad oil
1/2 lb. sliced broccoli
1/2 c. sliced green onions

Wash shrimp, pat dry and devein if needed. In small bowl, combine cornstarch, tarragon, bouillon, water, wine and lemon juice. In large skillet or wok, heat oil over high heat. Add the shrimp. Stir fry for 4 minutes or until pink. Remove shrimp. Add broccoli and red bell peppers. Stir fry for 4 minutes. Add onions and cornstarch mixture. Cook until thickened, stirring constantly. Add shrimp and heat through.