Bamboo Chow Mein
|Chow mein meat||1 Pound|
|Sliced fresh mushrooms||1⁄2 Pint (1 Cup, 8 Ounce)|
|Onion||1 Medium, sliced|
|Sliced celery||1 Cup (16 tbs) (2 Stalks)|
|Ground ginger||1⁄2 Teaspoon|
|Soy sauce||3 Tablespoon|
|Bouillon cube/1 teaspoon instant bouillon||1|
|Water||1 Cup (16 tbs)|
|Drained canned bean sprouts||1 Pound (1 Can, 2 Cup)|
|Canned sliced water chestnuts||5 Ounce, drained (2/3 Cup)|
|Canned bamboo shoots||5 Ounce, drained|
In fry pan, brown meat in hot oil.
Add mushrooms and onion; brown slightly.
Add celery, salt, ginger, soy sauce, bouillon and 1 cup water.
Cover and simmer 20 minutes.
Add bean sprouts, water chestnuts and bamboo shoots.
Combine cornstarch with 2 tablespoons water.
Stir into meat mixture; bring to boil, stirring constantly.
Cover and simmer 15 more minutes.
Serve over rice.