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 firstname.lastname@example.org or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.