Saute shrimp in oil for 1 minute. Add celery, onion, green beans, and 2 tablespoons broth. Cover and steam for 1-1/2 minutes. Remove cover and stir once. Blend cornstarch, sugar, salt, soy sauce, and remaining broth. Stir into shrimp mixture. Cook and stir about 1 minute or until sauce is slightly thickened. Serve at once over beds of fluffy rice.
Makes 2 servings.
*Or use chicken bouillon cube or powder dissolved in 1/2 cup water.
Cajun Country -- New Iberia, Louisiana