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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âThis recipe proves you donât have to sacrifice good taste when you need something fast,â reports Bobby Taylor of Michigan City, Indiana. The nutritious stir-fry features tender shrimp, fresh spinach and a package of convenient frozen vegetables. Ingredients:
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 package (16 ounces) frozen stir-fry vegetable blend, thawed |
hot cooked rice |
Directions:
1. In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside.
2. 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.
3. Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 6 servings.
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