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2 large Onions, Sliced
½ cup Mushrooms, Sliced
½ cup Water Chestnuts, Sliced
1¾ pound Bean Sprouts, Drained
½ cup Bamboo Shoots
2 tablespoon Cornstarch
2 cup Chicken, Cooked & Chopped
4 stick Celery
2 tablespoon Cooking Oil
2 cup Chicken Broth
1 tablespoon Soy Sauce
Split celery stalks, cut diagonally in 1 inch pieces. Ina large skillet, heat oil and cook onions until slightly soft. Add celery, mushrooms and 3/4 of the chicken broth. Cook 10 mins, stirring a few times.
Add water chestnuts, bean sprouts and bamboo shoots. Blend cornstarch, soy sauce and remaining chicken broth and stir until smooth. Add mixture to the large skillet, along with the cooked meat. Add freshly ground pepper and mix well. Simmer 10 mins. Taste for seasoning. Serve with chinese noodles or rice.
½ cup Mushrooms, Sliced
½ cup Water Chestnuts, Sliced
1¾ pound Bean Sprouts, Drained
½ cup Bamboo Shoots
2 tablespoon Cornstarch
2 cup Chicken, Cooked & Chopped
4 stick Celery
2 tablespoon Cooking Oil
2 cup Chicken Broth
1 tablespoon Soy Sauce
Split celery stalks, cut diagonally in 1 inch pieces. Ina large skillet, heat oil and cook onions until slightly soft. Add celery, mushrooms and 3/4 of the chicken broth. Cook 10 mins, stirring a few times.
Add water chestnuts, bean sprouts and bamboo shoots. Blend cornstarch, soy sauce and remaining chicken broth and stir until smooth. Add mixture to the large skillet, along with the cooked meat. Add freshly ground pepper and mix well. Simmer 10 mins. Taste for seasoning. Serve with chinese noodles or rice.
