Shrimp Chow Mein
|Onion||1 Medium, chopped|
|Sliced celery||1 Cup (16 tbs)|
|Green pepper||1 , cut into thin strips|
|Canned bean sprouts/1 pound fresh bean sprouts||16 Ounce, drained (1 Can)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Chopped pimiento||2 Tablespoon|
|Cooked cleaned shrimp||10 Ounce|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Soy sauce||3 Tablespoon|
|Water||1 Cup (16 tbs)|
|Instant chicken bouillon||2 Teaspoon|
In 2-quart microproof casserole, place onion, celery, green pepper, and butter.
Cook, covered, on HI (max. power) 9 to 10 minutes, or until tender.
Add bean sprouts, mushrooms, pimiento, shrimp, and water chestnuts; set aside.
In 4-cup glass measure, dissolve cornstarch into soy sauce.
Add water and bouillon; mix well.
Cook on HI (max. power) 6 to 7 minutes, or until mixture boils and thickens, stirring twice during cooking.
Stir into shrimp mixture.
Cook, covered, on HI (max. power) 5 to 7 minutes, or until hot.
Stir once during cooking.
Serve with hot cooked rice or Chinese noodles.