From Asparagus to Zucchini, 3rd ed.

  • 1/4 c. vegetable oil
  • 3 c. thinly sliced celery
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp sugar
  • 2 c. vegetable stock
  • 1 1/2 TB corn starch
  • 1/4 c. cold water
  • 1/4 c. soy sauce
  • 2 c. mung bean sprouts
  • 2 c. slivered cooked tofu, chicken, turkey, or pork
  • chow mein noodles
  • cooked rice
  1. Heat oil in  a wok or deep skillet.  Add celery, salt, pepper, and sugar; stir-fry 1 minute.
  2. Add stock and bring to a boil.  Simmer for about 8 minutes.
  3. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl.  Add to skillet and stir until mixture thickens.  Stir in bean sprouts and tofu/meat. 
  4. Cook until heated through, 2-3 minutes.  Serve over hot rice with chow mein noodles.

Serves 4


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