Shrimp Cantonese With Rice - cooking recipe

Ingredients

3 c. hot cooked rice
12 oz. shrimp, peeled, deveined and halved
2 Tbsp. margarine
2 c. diagonally sliced celery
2 c. sliced onions
1 qt. fresh spinach leaves
16 oz. fancy mixed Chinese vegetables
1/4 tsp. pepper
1/4 c. soy sauce
1 1/4 c. chicken broth
2 Tbsp. cornstarch

Preparation

Saute shrimp in margarine for 1 minute or until shrimp turns pink.
Add celery and onions.
Cook, stirring 2 minutes.
Add spinach and Chinese vegetables which have been rinsed and drained. Cover and cook 1 minute.
Blend pepper, soy sauce, chicken broth and cornstarch.
Stir into shrimp-vegetable mixture.
Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over rice.
Yields 6 servings.