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Preparation

1. Dice celery and onion. Slice bell pepper and carrots. Peel and de-vein shrimp.
2. Place carrots in a microwave safe dish. Add 2 tablespoons water, cover and cook for 3 minutes. Drain.
3. Heat both oils in a large nonstick frying pan or wok. Add celery, onion, green bell pepper and drained water chestnuts. Stir-fry for 3 minutes. Add the cooked carrots and heat. Add shrimp and continue to stir and simmer until the shrimp just turns pink, about 2 minutes. Remove frying pan from heat.
4. In a small bowl mix together lemon juice, water, brown sugar, soy sauce, grated ginger root and cornstarch.
5. Stir mixture and add to the vegetables and shrimp. Bring to a boil, then reduce to medium heat. Cook until sauce is thickened.
6. Divide into 4 portions and serve each over 1/2 cup hot rice.