|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.
Serving size: Complete recipe
Calories 1542 Calories from Fat 456
% Daily Value*
Total Fat 51 g78.9%
Saturated Fat 9.2 g46.1%
Trans Fat 0 g
Cholesterol 517.1 mg172.4%
Sodium 1482.8 mg61.8%
Total Carbohydrates 184 g61.4%
Dietary Fiber 10.9 g43.7%
Sugars 96.4 g
Protein 88 g176.8%
Vitamin A 98.9% Vitamin C 225.3%
Calcium 33.5% Iron 92.6%
*Based on a 2000 Calorie diet