Instructions: Combine chicken broth, cornstarch, lemon juice and soy sauce and set aside.

In a large non-stick skillet, heat 1 teaspoon of vegetable oil and sesame oil. Stir-fry the shrimp with the garlic for about 3 to 4 minutes or until the shrimp just turns pink. Remove shrimp with a slotted spoon.

Add the remaining vegetable oil to the skillet and stir-fry the mushrooms, red pepper and onion with the lemon peel for 3 to 4 minutes until tender. Stir in cornstarch-chicken broth mixture and cook over medium heat with constant stirring until the sauce thickens. Add shrimp and peas and cook until heated. Serve on pasta.

This recipe yields 4 servings.

NOTES :

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