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2 lbs peeled and deveined shrimp,
2 tablespoons olive oil
2 cups each fresh diagonally sliced celery and carrots
2 cups sliced onions
1/4 finely chopped bell pepper
8 oz fresh spinach leaves
2 cups fresh bean sprouts
1 1/4 cup chicken broth
1/4 cup soy sauce
1/4 teaspoon pepper
3 tablespoons cornstarch
3 cups hot cooked rice
Saute shrimp in oil for one minute or untill they begin to turn pink. Add celery, carrots,onion, bell pepper and cook over medium heat for 2 minutes. Add spinach and bean sprouts. Cook for one minute. In a separate container, blend broth, soy sauce, pepper, and cornstarch. Stir gently and heat untill broth thickens. Serve over hot rice. Makes six servings
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