Instructions: In small bowl, combine cornstarch, bouillon, sugar and pepper. Stir in water, orange peel and orange juice; set aside. In large skillet or wok, heat 2 tablespoons oil over medium heat until it ripples. Add pea pods, mushrooms and onions. Stir-fry 2 to 3 minutes or until vegetables are crisp-tender; remove from skillet. Add remaining 1 tablespoon oil to skillet. Add shrimp; stir-fry 2 to 3 minutes or until shrimp turn pink. Stir in cornstarch mixture. Cook and stir until thickened and bubbly, about 2 minutes. Return vegetables to skillet; add orange segments. Gently stir an additional minute or until thoroughly heated. Serve over rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.