Ingredients
2 tablespoons cornstarch1-1/4 cups chicken broth1/4 cup soy sauce1/4 teaspoon pepper2 cups sliced onions2 cups sliced celery2 tablespoons butter3/4 pound uncooked medium shrimp, peeled and deveined8 ounces fresh spinach, torn1 package (16 ounces) frozen stir-fry vegetable blend, thawedHot cooked rice
Preparation
In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside.
In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender.
Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
