Serves: 5
Total Calories: 100

1/2 pound peeled raw shrimp
3/4 cup thin sliced celery
1/2 medium green pepper, cut in strips
2 scallion, sliced, including tops
1/2 cup bamboo shoots
1 (4-ounce) can sliced mushrooms (drained, reserve liquor)
2 or 3 pimientos, cut in strips
1 tablespoon oil
1 1/2 tablespoons cornstarch
1 1/2 teaspoons soy sauce
1 tablespoon lemon juice
1 chicken bouillon cube
salt and pepper to taste
1/2 teaspoon grated lemon peel

Stir-fry the shrimp, celery, green pepper, scallions, bamboo shoots, mushrooms, and pimentos in oil for 3 minutes in a 10-inch skillet. Add enough water to mushroom liquid to make 1 cup. Combine liquid with cornstarch, soy sauce, lemon juice, bouillon cube, and seasonings. Cook until sauce is clear and thickened, 1–3 minutes. Stir sauce into shrimp mixture. Serve over hot rice.

Nutritional Facts:

Serves: 5
Total Calories: 100
Calories from Fat: 45

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