|Fresh mushrooms||8 Ounce, sliced|
|Sliced celery||1 Cup (16 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Lemon juice concentrate||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Raw shrimp||12 Ounce, peeled and deveined (Small Ones)|
|Frozen pea pods/4 ounces fresh pea pods||6 Ounce, thawed (1 Package)|
|Hot cooked rice||1 Cup (16 tbs) (To Serve)|
In large skillet, cook mushrooms, celery and onion in margarine until the celery is tender-crisp.
Mix together juice water, sugar, soy sauce, ginger and cornstarch; add to mushroom mixture.
Over medium heat, cook and stir until thick and clear.
Add shrimp; cook 3 to 5 minutes or until shrimp is pink.
Add pea pods; heat through.