CHOP SUEY OR CHOW MEIN (Peggy’s)
2 c. Chinese cabbage, shredded
2 c. sliced celery
2 medium onions, sliced
3 T. cooking oil
2 1/2 c. bean sprouts, undrained (19 oz. can)
1/2 c. water chestnuts, sliced
2 chicken bouillon cubes
3 T. soy sauce
1 c. cooked chicken, cut into strips
3 T. cornstarch
1/4 c. water
2 c. cooked rice or a (3 oz.) can of crisp noodles
In a large skillet sauté the shredded Chinese cabbage, sliced celery and sliced onions in the oil for 8-10 minutes. Add the bean sprouts, sliced water chestnuts, bouillon, soy sauce and chicken strips and bring to the boil. Blend the cornstarch with water and add. Cook til clear and thickened. Serve over rice for chop suey or crisp Chinese noodles for chow mein.
Chop Suey or Chow Mein recipe is published in our June, 2012 Menu Minder, Issue #344.