Stir-fry the shrimp, celery, green pepper, scallions, bamboo shoots, mushrooms, and pimentos in oil for 3 minutes in a 10-inch skillet. Add enough water to mushroom liquid to make 1 cup. Combine liquid with cornstarch, soy sauce, lemon juice, bouillon cube, and seasonings. Cook until sauce is clear and thickened, 1–3 minutes. Stir sauce into shrimp mixture. Serve over hot rice.
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