Lemon Shrimp Oriental
Stir-fried shrimp in a glossy lemon-soy-ginger sauce with pea pods, mushrooms, celery, and green pepper over rice. A bright, crisp-tender weeknight skillet.
π Recipe adapted from RecipeNLG-Full
Thaw shrimp, if frozen and drain well.
Peel and devein shrimp.
For sauce, stir together water, cornstarch, soy sauce, sugar, bouillon granules, lemon peel and juice and pepper.
Set aside.
Preheat a wok or large skillet over high heat.
Add 1 tablespoon of the oil.
Add mushrooms, celery and green pepper; stir-fry for 3 minutes.
Add green onion and stir-fry for 1 minute more.
Remove vegetables from wok.
Add remaining oil.
Add half of shrimp to hot wok.
Stir-fry 2 to 3 minutes or until shrimp turn pink.
Remove and stir-fry remaining shrimp.
Return shrimp to wok.
Push from center.
Stir sauce.
Add to center of the wok. Cook and stir until thickened and bubbly.
Add vegetables and pea pods.
Stir to coat mixture with sauce.
Cook and stir for 1 minute.
Serve over rice.
π· Perfect Pairings
Complete your meal with these
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