CHICKEN AND VEGETABLE STIR-FRY|
2 c. cooked chicken
4 stalks celery
1 green pepper
1 clove garlic
1 can bean sprouts
1 small can mushrooms
1/4 head cauliflower
salt and pepper to taste
1 bay leaf
Slice all vegetables in small to medium pieces. Chop
garlic in very small pieces. Drain bean sprouts and mushrooms
(fresh can be used if on hand). Butter or "Pam" a wok or deep
pot and add vegetables, putting carrots, cauliflower, celery
and onions in first. Stir awhile on medium heat, then add all
other ingredients. Serve with rice and feed 4 to 6.
**Add soy sauce as desired.
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