Chinese Vegetables Recipe
Ingredients
| Celery - 2 cups, diagonally sliced | ||
| Green Onion - 1 cup, diagonally sliced | ||
| Chicken broth | 1 Can (10oz), condensed (Salad Oil - 2 tablespoons) | |
| Bean sprouts | 1 Can (10oz) (Salad Oil - 2 tablespoons) | |
| Bamboo shoots | 1/3 Cup (16 tbs) (Salad Oil - 2 tablespoons) | |
| Water chestnuts | 1/3 Cup (16 tbs), sliced (Salad Oil - 2 tablespoons) | |
| Cornstarch | 2 Tablespoon (Salad Oil - 2 tablespoons) | |
| Soy sauce | 2 Tablespoon (Salad Oil - 2 tablespoons) | |
| Cooked Rice | ||
Directions
MAKING
1. In a skillet, add oil to saute onion and celery until tender.
2. Add all the renmaining ingredients, except rice.
3. Cook over low flame. Stir continually until it becomes thick in consistency.
SERVING
4. Serve on top of rice with extra soy sauce.
1. In a skillet, add oil to saute onion and celery until tender.
2. Add all the renmaining ingredients, except rice.
3. Cook over low flame. Stir continually until it becomes thick in consistency.
SERVING
4. Serve on top of rice with extra soy sauce.
Chef
