Shrimp Stir-Fry with Lemon Rice

• 1 cup chicken stock
• 1 cup water
• 1 cup long grain rice
• 3 Tbs. lemon juice
• 2-1/2 Tbs. cornstarch
• 1/2 cup cold water
• 2-1/2 Tbs. soy sauce
• 2-1/2 tsp. sugar
• 1 Tbs. curry powder
• 2 Tbs. peanut oil
• 1 lb. medium shrimp , peeled and deveined
• 1 Tbs. plus 1 tsp. dry sherry or chicken stock
• 2 tsp. Oriental sesame oil
• 6 ounces snowpeas
• 2 cloves garlic, minced
• 3 scallions, thinly sliced

Combine stock and water in a saucepan over medium high heat.

Stir in rice and pepper to taste and bring to a boil.

Immediately reduce heat to low.

Cover and simmer 20 minutes or until rice is tender and liquid is absorbed.

Remove from heat and let sit 5 minutes, covered.

Sprinkle lemon juice over rice and fluff with a fork.

While rice is cooking, dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl.

Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil.

Mix thoroughly.

Stir in shrimp and toss to coat. Marinate 15 minutes.

Combine remaining cornstarch and cold water with sherry, sesame oil, remaining soy sauce and remaining sugar in a jar with a tight fitting lid.

Shake vigorously and set aside.

Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat.

Stir-fry snowpeas 2 minutes or until almost tender.

Discard all but 2 tsp. oil from skillet.

Add shrimp , marinade and garlic and stir-fry 1 minute over high heat.

Add soy sauce and cornstarch mixture and sauté 1 minute or until sauce begins to thicken.

Remove from heat.

Stir in scallions.

Serve over rice.

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