Ingredients

• 12 ounces shrimp, halved lengthwise
• 2 tablespoons butter
• 2 cups celery, sliced diagonally
• 2 cups onions, sliced
• 1 quart fresh spinach leaves
• 1 (15 ounce) can fancy mixed Chinese vegetables, rinsed and drained
• 1/4 teaspoon pepper
• 1/4 cup soy sauce
• 1 1/4 cups chicken broth
• 2 tablespoons cornstarch
• 3 cups hot cooked rice

Instructions

1. Saute shrimp in butter for 1 minute, or until shrimp turn pink, using a large skillet. Add celery and onions. Cook, stirring, 2 minutes. Add spinach and chinese vegetables. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch together. Stir into shrimp-vegetable mixture. Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over beds of fluffy rice.