3/4 lb. peeled, deveined raw shrimp (med. size)
3 c. hot cooked rice
8 oz. bean sprouts
2 c. celery, sliced diagonally
1/4 tsp. pepper
1 1/4 c. chicken
8 oz. fresh spinach broth leaves, washed and stemmed
1/4 c. soy sauce
2 tbsp. butter
8 oz. snow peas
2 c. sliced mild onions
2 tbsp. cornstarch

While rice is cooking, saute shrimp in butter for 1 minute or until shrimp turns pink. Add celery and onions. Cook, stirring 2 minutes. Add spinach, peas, and bean sprouts. 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. Makes 6 servings.