Shrimp Cantonese With Rice

From my collection of handwritten recipes 1970-1984.

• Ready In: 22 mins
• Serves: 6
• Yields: 1 recipe

Ingredients

• 12  ounces shrimp, halved lengthwise
• 2  tablespoons butter
• 2  cups celery, sliced diagonally
• 2  cups onions, sliced
• 1  quart fresh spinach leaves
• 1 (15 ounce) can  fancy mixed Chinese vegetables, rinsed and drained
• 1⁄4 teaspoon pepper
• 1⁄4 cup soy sauce
• 1 1⁄4 cups chicken broth
• 2  tablespoons cornstarch
• 3  cups  hot cooked rice

Directions

1. Saute shrimp in butter for 1 minute, or until shrimp turn pink, using a large skillet. Add celery and onions. Cook, stirring, 2 minutes. Add spinach and chinese vegetables. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch together. Stir into shrimp-vegetable mixture. Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over beds of fluffy rice.