Serves: 5
Total Calories: 100

1/2 pound peeled raw shrimp
3/4 cup thinly 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 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
1 salt and pepper to taste
1/2 teaspoon grated lemon peel

Stir-fry the shrimp, celery, green pepper, scallions, bamboo shoots, mushrooms, and pimientos 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, salt, pepper and lemon zest. 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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