 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This colorful medley of shrimp, crisp snow peas and other fresh veggies is mildly seasoned with lemon and dill. Ruth Andrewson of Peck, Idaho sent in the fast-to-fix recipe. Ingredients:
2 tablespoons cornstarch |
1 teaspoon sugar |
1 teaspoon chicken bouillon granules |
1 teaspoon dill weed |
1/2 teaspoon salt |
1/2 teaspoon grated lemon peel |
1/8 teaspoon pepper |
1 cup water |
3 tablespoons lemon juice |
1 pound uncooked medium shrimp, peeled and deveined |
2 cups sliced fresh mushrooms |
1-1/2 cups sliced celery |
1 medium sweet yellow or red pepper, julienned |
1/4 cup thinly sliced green onions |
1 tablespoon olive oil |
6 ounces fresh or frozen snow peas, thawed |
2 cups cooked rice |
Directions:
1. In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon peel and pepper. Stir in water and lemon juice until blended; set aside.
2. In a large nonstick skillet or wok, stir-fry the shrimp, mushrooms, celery, yellow pepper and onions in oil for 5 minutes. Add the peas; stir-fry 1-2 minutes longer or until crisp-tender. Stir bouillon mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
|
|