| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork; cut in thin strips / |
| 3 |
c |
Celery; thin sliced |
| 1 |
c |
Onion; sliced |
| 1 |
cn |
(6-oz) mushrooms; drained |
| 3 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
| 10 |
oz |
Chicken broth |
| 1/4 |
c |
Soy sauce; light |
| 5 |
c |
Water chestnuts; drained |
INSTRUCTIONS
In hot deep skillet or wok, brown meat in 1 tsp. oil. Remove from pan. Add
1 tsp. oil to pan and cook celery and onion until crisp tender. Add
mushrooms. Blend cornstarch into water and when smooth add chicken broth
and soy sauce. Put meat back into pan with veggies and add bean sprouts
and water chestnuts.
Pour sauce over all and heat through. Serve over chow mein noodles with
steamed rice on the side. Note: to cut down on sodium I rinse all canned
vegetables well.
If you like you can add chopped green peppers, fresh mushrooms and thin
sliced cabbage when stir frying the vegetables. You can also use chicken or
beef if you prefer not to use pork. I like pork because that's the way my
mom always made this recipe.FROM:
JEANETTE MURCH (PNNN10B)
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”