Stir-fried bean sprouts and celery
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bean sprouts (up to) |
| 4 | Celery stalks | |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Soy sauce |
| ¼ | cup | Stock |
Directions
1. Blanch bean sprouts. Shred celery.
2. Heat oil. Add celery and stir-fry 1 minute. Add bean sprouts; stir-fry 1 minute more.
3. Add salt, soy sauce and stock. Heat quickly; then cook, covered, 2 to 3 minutes over medium heat. Serve at once. VARIATIONS: 1. In step 2, add, with the celery, 4 to 6 dried black mushrooms (soaked), shredded.
2. In step 3, add, with the seasonings and stock, 1 slice fresh ginger root and 1 scallion stalk, both shredded.
3. After step 3, thicken the sauce with a paste made of 1 teaspoon cornstarch and 2 tablespoons cold water.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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