Recipe: Shrimp Cantonese

SHRIMP CANTONESE

2 tablespoons cornstarch
1 1/4 cups chicken broth
1/4 cup soy sauce
1/4 teaspoon pepper
2 cups sliced onions
2 cups sliced celery
2 tablespoons butter
3/4 pound uncooked medium shrimp, peeled and deveined
8 ounces fresh spinach, torn
1 (16-ounce) package frozen Oriental mixed vegetables, thawed
Hot cooked rice (to serve)

In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; mix well. Set aside.

In a large skillet or wok, stir-fry onions and celery in butter 2 to 3 minutes or until tender.

Add shrimp; cook and stir until shrimp turn pink.

Add spinach and mixed vegetables; stir-fry 4 to 6 minutes longer or until spinach is tender.

Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir 2 minutes or until thickened.

Serve with rice.

Servings: 6
Source: Simple and Delicious, July/August 2006
Shared by Bobby Taylor, Michigan City, Ind.