| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Bean sprouts (up to) |
| 4 |
|
Celery stalks |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
| 1/4 |
c |
Stock |
INSTRUCTIONS
1. Blanch bean sprouts. Shred celery.
2. Heat oil. Add celery and stir-fry 1 minute. Add bean sprouts; stir-fry 1
minute more.
3. Add salt, soy sauce and stock. Heat quickly; then cook, covered, 2 to 3
minutes over medium heat. Serve at once. VARIATIONS:
1. In step 2, add, with the celery, 4 to 6 dried black mushrooms (soaked),
shredded.
2. In step 3, add, with the seasonings and stock, 1 slice fresh ginger root
and 1 scallion stalk, both shredded.
3. After step 3, thicken the sauce with a paste made of 1 teaspoon
cornstarch and 2 tablespoons cold water.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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