Serves: 4
1/2 cup sliced onions
2 tablespoons butter
1 small can bean sprouts
1 small can water chestnuts, sliced, drained
3 pimentos, sliced
1 cup chopped celery
1/2 cup
en broth
1 small can mushrooms, drained
3 tablespoons cornstarch
1/4 cup water
1/4 teaspoon salt
2 teaspoons soy sauce, or to taste
hot cooked rice or Chinese noodles
1/4 cup almonds (optional)
In a large skillet over medium heat, sauté onions in butter; add bean sprouts, water chestnuts, sliced pimento, celery,
en broth and mushrooms.
Dissolve cornstarch in the water and add to the vegetable mixture along with the remaining ingredients, except almonds. Lower heat and cook 25 minutes.
Serve over rice or Chinese noodles. Sprinkle with almonds, if using.
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