Shrimp Cantonese With Rice
From my collection of handwritten recipes 1970-1984.
INGREDIENTS
Nutrition- 12
- 2tablespoons butter
- 2
- 2
- 1quart fresh spinach leaves
- 1(15 ounce) can fancy mixed Chinese vegetables, rinsed and drained
- 1⁄4teaspoon pepper
- 1⁄4cup soy sauce
- 1 1⁄4cups chicken broth
- 2tablespoons cornstarch
- 3cups hot cooked rice
DIRECTIONS
- 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.