Vegetable Chow Mein

• 2 Tbsp. soy sauce
• 2 c. vegetable broth
• 2 Tbsp. cornstarch
• 2 tsp. vegetable oil
• 1 tsp. sesame oil
• 2 c. sliced green onions
• 1 c. sliced celery
• 1/3 c. carrots, cut into matchstick pieces
• 1 (8 oz.) can water chestnuts, drained
• 2 c. bean sprouts
• 1 c. thinly sliced mushrooms
• 1 c. snow pea pods cut diagonally into 1-inch pieces
• 1 (8 oz.) bamboo shoots, drained

1. In small bowl combine soy sauce, water and cornstarch.
2. Mix to dissolve cornstarch; set aside.
3. Heat both types of oil in a nonstick skillet or wok over medium-high heat.
4. Add onions, celery, carrots and water chestnuts.
5. Add about 2 tablespoons water.
6. Cover and cook 5 minutes, stirring occasionally.
7. Add a little more water if necessary to prevent sticking.
8. Add bean sprouts, mushrooms, pea pods and bamboo shoots.
9. Mix well, cover and cook 3 minutes.
10. Add soy mixture and cook, uncovered, stirring constantly 1 minute.

soy sauce, vegetable broth, cornstarch, vegetable oil, sesame oil, green onions, celery, carrots, water chestnuts, bean sprouts, mushrooms, snow pea pods, bamboo shoots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913697 (may not work)