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2 c. sliced celery
3/4 lb. sliced mushrooms
1 1/2 c. chicken broth
1 c. drained bean sprouts
1 c. sliced water chestnuts
1/2 c. sliced bamboo shoots
3 c. chicken, cooked and cut

Make a paste of:
3 Tbsp. soy sauce
1 Tbsp. cornstarch
In wok place all vegetables with (2 sliced onions in 1
tablespoon peanut oil first for 10 minutes), 5 minutes more.
Add chicken broth. Stir in bean sprouts (drained), chestnuts,
bamboo shoots and chicken pieces. Stir in paste. Continue
cooking on low heat until thickened. Serves 6, 170 calories.
With noodles, 55 more. For crunch use deshredded wheat bis-
cuit, 65 calories; 1/2 cup Rice Krispies, 53 calories; or 1/2
cup crushed Life cereal, 80 calories.

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