Dinner Tonight: Lemon Shrimp Oriental

This Asian-inspired dish from Bunny Bundy has a large number of ingredients, but once they have been prepared the actual cooking goes very quickly.

2 tablespoons cornstarch

1 teaspoons sugar

1 teaspoon salt

1 teaspoon chicken bouillon granules

⅛ teaspoon pepper

1 cup water

1/2 teaspoon grated lemon peel

3 tablespoons lemon juice

2 tablespoons cooking oil

1 pound shrimp, shelled and deveined

5 ounces mushrooms, sliced

1 medium green pepper, cut into strips

1 1/2 cups celery, cut in 1-inch pieces

1/4 cup green onion, sliced

1 (6-ounce) package frozen pea pods

Hot cooked rice

In a small bowl, combine cornstarch, sugar, salt, bouillon granules, and pepper. Add water, lemon peel, and juice, and stir until everything is dissolved. Set aside.

Pour oil into a large pan over medium-high heat. Add shrimp, mushrooms, green pepper, celery, and onion, and cook 5-6 minutes, stirring constantly. Add pea pods and cook, stirring, 1-2 minutes more.

Pour in the cornstarch mixture. Cook until thickened and bubbly. Serve over hot rice.

Yield: 6 servings.

-- Bunny Bundy

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.