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.