Ingredients

• 2 tablespoons celery
• 2 tablespoons onion
• 1/2 cup green bell pepper
• 1/2 cup canned, sliced water chestnuts
• 1/2 cup carrots
• 16 ounces large shell-on shrimp, uncooked
• 1 tablespoon canola oil
• 1/4 teaspoon hot chili oil
• 2 cups hot cooked white rice
• 2 tablespoons lemon juice
• 1/3 cup water
• 1 tablespoon packed brown sugar
• 1-1/2 teaspoons reduced-sodium soy sauce
• 1 teaspoon ginger root
• 1 teaspoon cornstarch

Preparation

1. Dice celery and onion. Slice bell pepper and carrots. Peel and de-vein shrimp.
2. Place carrots in a microwave safe dish. Add 2 tablespoons water, cover and cook for 3 minutes. Drain.
3. Heat both oils in a large nonstick frying pan or wok. Add celery, onion, green bell pepper and drained water chestnuts. Stir-fry for 3 minutes. Add the cooked carrots and heat. Add shrimp and continue to stir and simmer until the shrimp just turns pink, about 2 minutes. Remove frying pan from heat.
4. In a small bowl mix together lemon juice, water, brown sugar, soy sauce, grated ginger root and cornstarch.
5. Stir mixture and add to the vegetables and shrimp. Bring to a boil, then reduce to medium heat. Cook until sauce is thickened.
6. Divide into 4 portions and serve each over 1/2 cup hot rice.

Helpful hints

• Use a frozen oriental vegetable blend with similar composition to replace the fresh vegetables and frozen shrimp when you are in a hurry.