CHOW GING

Heat in a large skillet 1/2 cup salad oil.

Add:

            1 can (5 oz.) water chestnuts, sliced

            1 can (5 oz.) bamboo shoots (optional)

            2 cups thinly sliced celery

            2 cups shredded cabbage

            1 can (4 oz.) mushrooms

            1 large green pepper cut in thin strips

            1 pkg. (10 oz.) frozen french-style green beans, thawed

            9 green onions, sliced in 1 inch pieces

            2 garlic cloves, minced

            1 cup carrots, thinly sliced horizontally

            2 large scrambled eggs (optional)

            Frozen peas (optional)

Fry for one minute

Add and bring to a boil:

            1 Tbsp. sugar             

            1/4 tsp. pepper

            1 tsp. salt                   

            2 cups chicken broth

           

Simmer 10 minutes

Add, cooking until thickened:

            3 Tbsp. cornstarch    

            1/4 cup water

            1/4 cup soy sauce

Serve immediately over rice or chow mein noodles.