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SAUCE 4 c. water 2 Tbsp. cornstarch 6 beef bouillon cubes 1/4 to 1/2 c. soy sauce Heat to boiling. Turn down to simmer. VEGETABLES 4 to 5 stalks celery 1 large green pepper 1 medium onion 2 cloves garlic 1 can water chestnuts, drained bean sprouts, if desired 1 c. sliced mushrooms Slice or chop vegetables, Chinese style. Saute in 1/4 c. oil. Drain and combine with sauce. Serve over noodles or rice. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |