3 cups hot cooked rice
12 oz. peeled, deveined raw shrimp, halved lengthwise
2 tbsp. butter or margarine
2 cups celery, sliced diagonally
2 cups sliced onions
1 qt. (8 oz.) fresh spinach leaves
1 can (16 oz.) mixed Chinese vegetables
1/4 tsp. pepper
1/4 cup soy sauce
1-1/4 cup chicken broth
2 tbsp. cornstarch
Using a large skillet, saute shrimp in butter for one minute or until shrimp turn pink. Add celery and onions. Cook, stirring constantly, for two minutes. Add rinsed and drained spinach and Chinese vegetables. Cover and cook for one minute.
Blend pepper, soy sauce, chicken broth and cornstarch. Stir into shrimp and vegetable mixture. Cook, stirring, until sauce is clear and thickened (about two minutes).