I chose this recipe because it most closely matched the ingredients I needed to use up. I had "lots" of fresh bean sprouts and celery and I didn't have a can of water chestnuts. I stir-fried the veggies until they were tender-crisp and removed them from the pan. I then browned the meat, added the veggies, water and seasonings and just let it thicken up. I did have to use an extra tablespoon of cornstarch, I think due to the moisture content from the bean sprouts. I also added a sprinkle of caramel color powder (available from The Great American Spice Company) for a nice dark color. It turned out delicious!! My mom used to make a similar dish, (I don't have the recipe) only I think she would use a can of bean sprouts and a can of Chinese vegetables. Thanks for the walk down memory lane. I will be making this again!!
My family and I enjoyed this recipe. I used lean ground chicken and chicken bouillon. Served over rice and topped with chow mien noodles for crunch. Thanks!
*Reviewed for AussieNZ Forum Recipe Swap November 08* Very quick and easy to cook. Very tasty for dinner. I used ground chicken thighs as my meat and used a chicken stock cube. I also added a crushed garlic clove and a little crushed ginger as aromatics before browning the chicken. We served with fresh wide rice noodles for a delicious dinner. Thanks for another great recipe Lori :)
We loved this! Yum! I had some leftover chicken I wanted to use and also added some mushrooms I wanted to use up. In the liquid I used 1 Tbsp soy sauce and 1 Tbsp oyster sauce just for preference. This couldn't be easier and it goes together very quickly! Served over chow mein noodles and had some egg rolls and dinner was great! Thank you for sharing this, it was an instant hit for us!! :)