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2 tbsp. butter
2 cups chopped celery
1 can (6 oz) sliced mushrooms, drained
1 tbsp. soy sauce
1 tsp. ginger
1/8 tsp. pepper
1 tbsp. cornstarch
1 tbsp. water
1/2 cup beef broth
2 cans (4 1/2 oz each) shrimp, rinsed and drained
2 cups hot cooked rice
In large skillet, melt butter; cook and stir celery, mushrooms, soy sauce, ginger and pepper until celery is tender, about 5 minutes. Mix cornstarch and 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.
4 servings (220 calories each)
2 cups chopped celery
1 can (6 oz) sliced mushrooms, drained
1 tbsp. soy sauce
1 tsp. ginger
1/8 tsp. pepper
1 tbsp. cornstarch
1 tbsp. water
1/2 cup beef broth
2 cans (4 1/2 oz each) shrimp, rinsed and drained
2 cups hot cooked rice
In large skillet, melt butter; cook and stir celery, mushrooms, soy sauce, ginger and pepper until celery is tender, about 5 minutes. Mix cornstarch and 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.
4 servings (220 calories each)
