|Chinese cabbage||2 Cup (32 tbs), shredded|
|Celery||2 Cup (32 tbs), sliced|
|Onions||2 Medium, sliced|
|Cooking oil||3 Tablespoon|
|Bean sprouts||2 1⁄3 Cup (37.33 tbs), undrained|
|Water chestnuts||1⁄2 Cup (8 tbs), sliced|
|Chicken bouillon cubes||2|
|Soy sauce||3 Tablespoon|
|Cooked chicken||1 Cup (16 tbs), cut into strips|
|Water||1⁄4 Cup (4 tbs)|
|Cooked rice||2 Cup (32 tbs)|
In a large skillet, saute cabbage, celery, and onions in oil for 8 to 10 minutes.
Add next 5 ingredients and bring to a boil.
Blend cornstarch with water and stir into chicken mixture; cook until clear and thickened.
Difficulty Level:Very Easy
Preparation Time:10 Minutes
Cook Time:20 Minutes
Ready In:30 Minutes