While rice is cooking, cook shrimp in butter, using a large skillet, for 1 minute or until shrimp turn pink. Add celery and onions. Cook, stirring 2 minutes. Add spinach and Chinese vegetables which have been rinsed and drained. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth, and cornstarch. Stir into shrimp-vegetable mixture. Cook, stirring, until sauce is clear and thickened about 2 minutes. Serve over beds of fluffy rice.
Makes 6 servings.
Cajun Country -- New Iberia, Louisiana