pondlady
02-05-2007, 02:56 PM
1 pkg fresh celery
1 T oil
1 c bean sprouts
1 c mushrooms, sliced
1 can sliced water chestnuts, drained
2 c cut up cooked chicken
3 T cornstarch
1/4 c water
10 oz chicken broth
1/4 c soy sauce
In a large pot, sauté celery in oil for approx 5 minutes or until crisp-tender. Add bean sprouts, mushrooms, water chestnuts, and chicken. In a large bowl, blend cornstarch with water. When smooth, add chicken broth and soy sauce to bowl. Mix well and pour over meat and vegetables. Bring to a boil, stirring until sauce thickens. Reduce heat to low. Cover and simmer 10 to 15 minutes. Serve over hot, cooked rice or chow mein noodles.
1 T oil
1 c bean sprouts
1 c mushrooms, sliced
1 can sliced water chestnuts, drained
2 c cut up cooked chicken
3 T cornstarch
1/4 c water
10 oz chicken broth
1/4 c soy sauce
In a large pot, sauté celery in oil for approx 5 minutes or until crisp-tender. Add bean sprouts, mushrooms, water chestnuts, and chicken. In a large bowl, blend cornstarch with water. When smooth, add chicken broth and soy sauce to bowl. Mix well and pour over meat and vegetables. Bring to a boil, stirring until sauce thickens. Reduce heat to low. Cover and simmer 10 to 15 minutes. Serve over hot, cooked rice or chow mein noodles.