St Louis Noodle Parlor Chop Suey

Recipe by Anita Harris
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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In wok or non-stick skillet heat oil and stir-fry chicken until done (chicken will be white and cuts easily).
  • Add sprouts and stir then add bamboo shoots, mushrooms, onion and celery; stir thoroughly.
  • Add 1 cup of the water or broth.
  • Cover and let simmer for about 5 mins or until celery is crisp tender.
  • Dissolve cornstarch in the 1/2 cup water and add to chicken mixture, stirring until mixture thickens.
  • Season to taste with soy sauce and serve with rice.
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