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2 tablespoon Butter
2 cup Celery, Chopped
1 can Mushrooms, Drained & Sliced
8 ounce Shrimp
1 tablespoon Soy Sauce
1 teaspoon Ginger
1 dash Pepper
1 tablespoon Cornstarch
1 tablespoon Water
½ cup Beef Broth
2 cup Rice, Hot Cooked
In large skillet, melt butter; cook and stir celery, mushrooms, soy sauce, ginger and pepper until celery is tender, 5 mins. Mix cornstarch with water. Stir cornstarch mixture and broth into celery and mushrooms.
Cook, stirring frequently, until mixture thickens. Stir in shrimp; heat through. Spoon each serving over 1/2 cup rice.
2 cup Celery, Chopped
1 can Mushrooms, Drained & Sliced
8 ounce Shrimp
1 tablespoon Soy Sauce
1 teaspoon Ginger
1 dash Pepper
1 tablespoon Cornstarch
1 tablespoon Water
½ cup Beef Broth
2 cup Rice, Hot Cooked
In large skillet, melt butter; cook and stir celery, mushrooms, soy sauce, ginger and pepper until celery is tender, 5 mins. Mix cornstarch with water. Stir cornstarch mixture and broth into celery and mushrooms.
Cook, stirring frequently, until mixture thickens. Stir in shrimp; heat through. Spoon each serving over 1/2 cup rice.