Lemon Shrimp Stir-Fry

1. 1

   In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside.

2. 2

   In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.

3. 3

   Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice.

* Per serving · 4 servings · Values may vary.

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