St Louis Noodle Parlor Chop Suey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I can't recall where recipe came from but this is as good as any take-out from your local Chinese restaurant. I'm not sure about prep and cook times. Ingredients:
1 lb chicken breast, cut into small pieces |
1 tablespoon peanut oil |
1 cup bean sprouts |
1/2 cup thinly sliced bamboo shoot |
1 cup sliced mushrooms |
1 small onion, diced |
1 -2 stalk celery, sliced |
1 1/2 cups water or 1 1/2 cups chicken broth |
1 tablespoon cornstarch |
soy sauce |
cooked rice or fried rice |
Directions:
1. In wok or non-stick skillet heat oil and stir-fry chicken until done (chicken will be white and cuts easily).
2. Add sprouts and stir then add bamboo shoots, mushrooms, onion and celery; stir thoroughly.
3. Add 1 cup of the water or broth.
4. Cover and let simmer for about 5 mins or until celery is crisp tender.
5. Dissolve cornstarch in the 1/2 cup water and add to chicken mixture, stirring until mixture thickens.
6. Season to taste with soy sauce and serve with rice.
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