Chinese Vegetables

         Yield: 4 Servings
    Categories: Oriental, Vegetables

      2 c  Celery (sliced)
      1 c  Onion (sliced)
      2 tb Peanut oil
      1 cn 10 oz chicken broth
      1 cn 16 oz bean sprout
    1/3 c  Bamboo shoots
    1/3 c  Water chestnut
      2 tb Cornstarch
      1 tb Soy sauce
           Rice (cooked)
 
  In a skillet or wok, cook diagonally sliced celery and onion in oil till
  tender. Add remaining ingredients except rice. Cook over low heat, stirring
  till thickened. Serve over rice with additional soy sauce.