Shrimp Cantonese With Rice - cooking recipe

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

Preparation

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.