1 1/2 lb. peeled, deveined raw shrimp
2 tbsp. vegetable oil
1 lg. onion, sliced and separated into rings
1 1/2 lg. green peppers, cut into strips
1 c. diagonally sliced celery
1 clove garlic
1 1/4 c. chicken broth, divided
1/2 tsp. ground black pepper
2 tbsp. cornstarch
3 tbsp. soy sauce
2 lg. tomatoes, chopped
4 c. hot cooked rice

Cook shrimp in oil wok or large skillet for 2 minutes. Add onion, peppers, celery, garlic, 1/2 cup broth and pepper. Cover; steam 2 minutes. Dissolve corn starch in remaining 3/4 cup broth and soy sauce; stir into shrimp. Add tomatoes; cook until sauce is clear and thickened. Serve over fluffy rice.