\u201cThis recipe proves you don\u2019t have to sacrifice good taste when you need something fast,\u201d reports Bobby Taylor of Michigan City, Indiana. 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The nutritious stir-fry features tender shrimp, fresh spinach and a package of convenient frozen vegetables.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 131 calories","fatContent":"3g fat (2g saturated fat)","cholesterolContent":"91mg cholesterol","sodiumContent":"732mg sodium","carbohydrateContent":"13g carbohydrate (5g sugars","fiberContent":"4g fiber)","proteinContent":"13g protein. Diabetic Exchanges<\/b>: <\/B>2 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"slmacbeth"},"reviewBody":"
Chinese recipes in this magazine never make sense to me. No garlic? Ginger? Vinegar? Chilies? I sprinkled my shrimp with garlic salt, ground ginger, and white pepper. I added fresh garlic to the veggies and a little chinkiang vinegar and sherry to the sauce. Still not restaurant quality, but edible.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGlasses"},"reviewBody":"This is delicious, the sauce tastes just like the best chop suey.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"27242","romance_copy_dek":"\u201cThis recipe proves you don\u2019t have to sacrifice good taste when you need something fast,\u201d reports Bobby Taylor of Michigan City, Indiana. 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