Chicken Chow Mein

• 3 Tbsp. oil (peanut)
• 2 to 4 c. cabbage
• 2 stalks celery
• 1 bunch scallions
• 1 c. bean sprouts
• 3 Tbsp. cornstarch
• 1/2 c. mushrooms
• 1/2 c. green pepper, cut into strips
• 1/2 c. sugar peas
• 1/2 c. water chestnuts
• 1 carrot, grated
• 1 (2 to 4 lb.) chicken
• soy sauce

1. Place washed chicken in pot; cover 2/3 with water.
2. Boil chicken, reserving stock, to desired doneness.
3. Debone chicken; set aside.
4. Warm 1 cup stock with 1/3 of grated carrot.
5. Add onion, green pepper and chicken stock mixture; set aside.
6. When cool, add cornstarch; mix well.
7. Set aside.
8. Cut vegetables (remember, cut thinly).
9. Heat oil in wok to 350u0b0 to 380u0b0.
10. Add onions; stir for 2 minutes.
11. Add rest of vegetables; stir-fry until glossy or desired doneness.
12. Add stock; stir until slightly thick.
13. Splash on soy sauce to taste.
14. Seve over rice or noodles.

oil, cabbage, stalks celery, scallions, bean sprouts, cornstarch, mushrooms, green pepper, sugar peas, water chestnuts, carrot, chicken, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1017983 (may not work)