Chinese Vegetables
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
celery
sliced |
|
| 1 | cup |
onions
sliced |
|
| 2 | tablespoons |
peanut oil
|
|
| 10 | ounces |
chicken broth
|
|
| 16 | ounces |
mung bean sprouts
|
|
| ⅓ | cup |
bamboo shoots
|
|
| ⅓ | cup |
water chestnuts
|
*
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
celery
sliced |
|
| 237 | ml |
onions
sliced |
|
| 3E+1 | ml |
peanut oil
|
|
| 289 | ml/g |
chicken broth
|
|
| 462.4 | ml/g |
mung bean sprouts
|
|
| 79 | ml |
bamboo shoots
|
|
| 79 | ml |
water chestnuts
|
*
|
| 3E+1 | ml |
cornstarch
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | x |
rice
cooked |
*
|
Directions
In a skillet or wok, cook diagonally sliced celery and onion in oil until tender.
Add remaining ingredients except rice.
Cook over low heat, stirring until thickened.
Serve over rice with additional soy sauce.
