3 c. rice (cooked)
12 oz. shrimp, split in half, lengthwise
2 tbsp. oil or butter
2 c. sliced celery
2 med. onions, sliced
8 oz. fresh spinach
1 (16 oz.) can Chinese mixed vegetables (drain)
1/4 tsp. pepper
1/4 c. soy sauce
1 1/4 c. chicken broth
2 tbsp. cornstarch

Saute shrimp 1 minute. Add celery and onions. Cook 2 minutes. Add spinach and mixed vegetables. Cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch. Stir into vegetable mixture until thick. Serve over rice. 6 servings.