Green Onion - 1 cup, diagonally sliced
Salad Oil - 2 tablespoons
Condensed Chicken Broth-1 can (10 3/4 ounces)
Bean Sprouts - 1 can (16 ounces), drained
Bamboo Shoots - 1/3 cup
Water Chestnuts - 1/3 cup, sliced
Cornstarch - 2 tablespoons
Soy Sauce - 2 tablespoons
1. In a skillet, add oil to saute onion and celery until tender.
2. Add all the renmaining ingredients, except rice.
3. Cook over low flame. Stir continually until it becomes thick in consistency.
4. Serve on top of rice with extra soy sauce.