1-2 lb meat (chicken or veal) cut in small pieces
½-1 cup onions, diced
2 cup celery, diced
1 can chicken broth OR 1 c. water w/ 2T bullion
1 lb fresh bean sprouts or big can bean sprouts, drained and rinsed
1/4 c. cornstarch plus cold water
4 Tbsp. soy sauce
2 t. sugar, 1 t. salt / shake pepper
Slice celery in long strips, then chop in small pieces.
Chop onion
Cut meat into 1/4 inch cubes.
Melt butter in heavy fry pan. Sear meat.
Add onions and cook 5 minutes, stirring occasionally.
Add celery, broth, salt and pepper. Liquids should barely cover vegetables and meat. If they don’t, add more broth.
Bring to a boil and cook 5 minutes
Add bean sprouts, cover and simmer for 5 minutes.
Mix cornstarch into 1/3 cup COLD water. Add soy and sugar. Stir into pan until thickened (add more cornstarch and water if it is not thick enough. Add chicken bouillon and soy sauce if you want more flavor). Serve over hot rice. Garnish with chow mein noodles or dry rice noodles..
Rice
2 c. Rice
4 c. cold water
1 T. salt
Rinse starch off uncooked rice. Put in pot with water and salt. Bring to a boil, turn heat to low, cover and let steam for about 20 minutes. Remove from heat and fluff with a fork.
