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
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