Bean Sprout Tuna Chow Mein Recipe
Ingredients
| Rice | 3/4 Cup (16 tbs), uncooked | |
| 1 cup homemade Chicken Broth or commercial low-sodium variety | ||
| Light soy sauce | 1 Tablespoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| 2 tablespoons acceptable vegetable oil | ||
| 6 stalks celery, cut diagonally | ||
| Onions | 2 Medium, slivered | |
| Bamboo shoots | 1 6 Ounce, drained | |
| Mushrooms | 4 Ounce, sliced | |
| Bean sprouts | 2 Cup (16 tbs) | |
| 1 7-ounce can water-packed tuna, drained, rinsed and flaked | ||
Directions
Cook rice according to package directions, omitting salt and butter or margarine.
In a small bowl, combine chicken broth, soy sauce and pepper.
Add cornstarch and stir until dissolved.
Set aside.
Heat oil in skillet or wok over highest heat.
When hot, add celery and onions.
Stir-fry 1 minute.
Add bamboo shoots, mushrooms and bean sprouts.
Stir broth mixture and add to skillet or wok.
Stir and cook just until sauce is thickened.
Add tuna and stir until tuna is hot and sauce is clear.
In a small bowl, combine chicken broth, soy sauce and pepper.
Add cornstarch and stir until dissolved.
Set aside.
Heat oil in skillet or wok over highest heat.
When hot, add celery and onions.
Stir-fry 1 minute.
Add bamboo shoots, mushrooms and bean sprouts.
Stir broth mixture and add to skillet or wok.
Stir and cook just until sauce is thickened.
Add tuna and stir until tuna is hot and sauce is clear.
Chef
