Bean Sprout Tuna Chow Mein
|Uncooked rice||3⁄4 Cup (12 tbs)|
|Chicken broth||1 Cup (16 tbs) (Homemade / Commercial Low Sodium Variety)|
|Light soy sauce||1 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon (Of Your Choice)|
|Celery stalks||6 , cut diagonally|
|Onions||2 Medium, slivered|
|Canned bamboo shoots||6 Ounce, drained (1 Can)|
|Fresh mushrooms||4 Ounce, sliced|
|Fresh bean sprouts||2 Cup (32 tbs)|
|Canned water packed tuna||7 Ounce, drained, rinsed (1 Can)|
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.
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.