Shrimp with Chinese Pea Pods
|Canned chicken bouillon||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Salad oil||3 Tablespoon|
|Cooked peeled deveined shrimp||2 Pound, thawed (Fresh Or Frozen)|
|Frozen chinese pea pods/2 1/2 cups fresh chinese pea pods||14 Ounce, thawed (2 Packages,7 Ounces Each)|
|Canned water chestnuts||8 Ounce, drained and thinly sliced|
|Diagonally sliced celery||3⁄4 Cup (12 tbs) (1/2 -Inch)|
|Diagonally sliced green onion||1⁄2 Cup (8 tbs) (1 Inch)|
|Seasoned cooked rice||6 Cup (96 tbs) (Hot)|
Combine cornstarch, sugar and salt; mix.
Stir in bouillon and soy sauce; mix until smooth and reserve.
Heat oil in Wok; brush on sides of pan.
Add shrimp and cook, stirring constantly until hot.
Pull shrimp up on sides of Wok where heat is lower.
Add vegetables to oil, a few at a time.
Cook, stirring constantly until vegetables are thoroughly heated and tender, yet crisp.
Mix shrimp with vegetables; cook and stir until hot.
Stir cornstarch-bouillon mixture into Wok; cook, stirring constantly until sauce thickens.
Serve at once with hot rice.