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

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