Lemon Shrimp Oriental
A chinese take on lemon shrimp oriental, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 1/4 lb. shrimp in shells
- 1 c. water
- 2 Tbsp. cornstarch
- 2 Tbsp. soy sauce
- 1 tsp. sugar
- 1 tsp. instant chicken bouillon granules
- 1/4 c. sliced green onions
- 1 (6 oz.) pkg. frozen pea pods, thawed
- 1/2 tsp. finely shredded lemon peel
- 3 to 4 Tbsp. lemon juice
- 1/8 tsp. pepper
- 2 Tbsp. cooking oil
- 2 c. sliced fresh mushrooms
- 3 stalks celery, bias sliced
- 1 medium green pepper, cut in strips
- hot cooked rice
Method
Thaw shrimp, if frozen and drain well.
Peel and devein shrimp.
For sauce, stir together water, cornstarch, soy sauce, sugar, bouillon granules, lemon peel and juice and pepper.
Set aside.
Preheat a wok or large skillet over high heat.
Add 1 tablespoon of the oil.
Add mushrooms, celery and green pepper; stir-fry for 3 minutes.
Add green onion and stir-fry for 1 minute more.
Remove vegetables from wok.
Add remaining oil.
Add half of shrimp to hot wok.
Stir-fry 2 to 3 minutes or until shrimp turn pink.
Remove and stir-fry remaining shrimp.
Return shrimp to wok.
Push from center.
Stir sauce.
Add to center of the wok. Cook and stir until thickened and bubbly.
Add vegetables and pea pods.
Stir to coat mixture with sauce.
Cook and stir for 1 minute.
Serve over rice.
