Chop Suey

• 2 Tbsp. oil
• 1 medium onion, chopped
• 1 clove garlic, peeled and minced
• 4 medium stalks celery, thin strips
• 1 medium sweet pepper, thin strips
• 1 c. bean sprouts, drained
• 1/2 lb. mushrooms
• 1 lb. beef
• 1 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 1/4 c. water

1. Use wok or large cast-iron skillet.
2. Cut celery, sweet pepper and mushrooms into thin strips.
3. Cut beef into 2 inch thin strips. Mix cornstarch with water; set wok or skillet over high heat.
4. Add oil; add each ingredient separately.
5. Stir-fry each one minute before adding the next ingredients:
6. onion and garlic, celery, green pepper and bean sprouts.
7. Push vegetables to sides of wok or skillet.
8. Push mushrooms to one side.
9. Add beef and stir until warmed through.
10. Sprinkle soy sauce over ingredients.
11. Add cornstarch mixture.
12. Mix all ingredients until sauce is thick and clear.
13. Serve at once.
14. Yield:
15. 6 servings.
16. Carbohydrate 13 g, protein 14 g, fat 16 g, calories 252.
17. One serving = 2 meat medium fat exchanges, 1 bread starch exchange, 1 fat exchange.

oil, onion, clove garlic, stalks celery, sweet pepper, bean sprouts, mushrooms, beef, soy sauce, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302329 (may not work)