Serves: 6
Total Calories: 246

2 cups sliced celery (sliced diagonally)
2 cups sliced onions
2 tablespoons vegetable oil
1 quart fresh spinach leaves
3 (6-ounce) cans shrimp, drained
1 (16-ounce) can mixed Chinese vegetables, rinsed, drained
1/4 teaspoon lemon pepper seasoning
1/4 cup soy sauce
1 1/4 cups chicken broth
2 tablespoons cornstarch

Sauté celery and onions in vegetable oil about 2 minutes, stirring often. Add spinach, shrimp, and vegetables. Cover and cook 1 minute. Blend lemon 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 hot fluffy rice.

Nutritional Facts:

Serves: 6
Total Calories: 246
Calories from Fat: 51

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