| | Directions | | Heat 1 tablespoon oil in wok. Add shrimp and stir-fry over medium-high heat for 2 minutes. Remove and set aside. Add 1 tablespoon oil and stir-fry mushrooms 1 to 2 minutes. Remove and set aside. Add remaining 1 tablespoon oil and stir-fry peas, broccoli, celery and pepper for 2 minutes. Dissolve bouillon in hot water. Add to wok. Cover and cook for 3 minutes. Add chestnuts and onion. Dissolve cornstarch in cold water and stir in soy sauce. Add to wok along with shrimp and mushrooms. Stir-fry for 2 minutes. Serve over rice. |
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| Ingredients | | - |  | 1 pound fresh shrimp, peeled and deveined |
| - | | 3 tablespoons olive or vegetable oil, divided |
| - | | 1/4 pound fresh mushrooms, cleaned and sliced |
| - | | 1/4 pound snow peas |
| - | | 2 cups broccoli florets |
| - | | 2 stalks celery, chopped |
| - | | 1/2 red bell pepper, cut into slices (medium) |
| - | | 1/2 teaspoon chicken bouillon granules |
| - | | 1/2 cup hot water |
| - | | 1/4 cup water chestnuts, drained and sliced |
| - | | 3 green onions (whites and greens), sliced |
| - | | 1 3/4 teaspoons cornstarch |
| - | | 2 tablespoons cold water |
| - | | 3 tablespoons soy sauce |
| - | | Hot cooked rice |
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