3 c. hot cooked rice
1 lb. peeled deveined raw shrimp, halved lengthwise
3 tbsp. butter
2 c. diagonally cut celery
2 c. sliced onions
8 oz. fresh spinach leaves
1 (16 oz.) can fancy mixed Chinese vegetables
1/4 tsp. pepper
1/4 c. soy sauce
1 1/4 c. chicken broth
2 tbsp. cornstarch

While rice is cooking, saute shrimp in butter until shrimp turns pink using a large skillet. Add celery and onions. Cook and stir for 2 minutes. Add spinach and Chinese vegetables, which have been rinsed and drained. Cover and cook for 1 minute. Blend peppers, soy sauce, chicken broth and cornstarch until sauce has thickened for 2 minutes. Serve on rice.