Shrimp Cantonese With Rice

• 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

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

hot cooked rice, shrimp, margarine, celery, onions, fresh spinach leaves, mixed chinese vegetables, pepper, soy sauce, chicken broth, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=596705 (may not work)