Recipe - Stir-Fried Bean Sprouts And Celery

1 pound Bean sprouts
2 (up to)
4 Celery stalks
2 tablespoon Oil
One half teaspoon Salt
1 tablespoon Soy sauce
One fourth cup Stock

1. Blanch bean sprouts. Shred celery.

2. Heat oil. Add celery and stirfry 1 minute. Add bean sprouts; stirfry 1
minute more.

3. Add salt, soy sauce and stock. Heat quickly; then cook, covered, 2 to 3
minutes over medium heat. Serve at once. VARIATIONS:

1. In step 2, add, with the celery, 4 to 6 dried black mushrooms (soaked),
shredded.

2. In step 3, add, with the seasonings and stock, 1 slice fresh ginger root
and 1 scallion stalk, both shredded.

3. After step 3, thicken the sauce with a paste made of 1 teaspoon
cornstarch and 2 tablespoons cold water.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.