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Chinese Vegetablesvegetables, oriental 2 cup celery (sliced) 1 cup onion (sliced) 2 tablespoon peanut oil 1 can 10 oz chicken broth 1 can 16 oz bean sprout 1/3 cup bamboo shoots 1/3 cup water chestnut 2 tablespoon cornstarch 1 tablespoon soy sauce 1 single rice (cooked) In a skillet or wok, cook diagonally sliced celery and onion in oil till tender. Add remaining ingredients except rice. Cook over low heat, stirring till thickened. Serve over rice with additional soy sauce.
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