Chow Mein

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