Title: CHINESE VEGETABLES
Categories: Oriental, Vegetables
Yield: 4 servings
2 c Celery (sliced)
1 c Onion (sliced)
2 tb Peanut oil
1 cn 10 oz chicken broth
1 cn 16 oz bean sprout
1/3 c Bamboo shoots
1/3 c Water chestnut
2 tb Cornstarch
1 tb Soy sauce
1 x 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.
