Wednesday, December 17, 2014


1 lb ground beef
1 1/2 cups water
2 tbsp soy sauce
1/2 tsp ginger
1 tsp beef-flavor instant bouillon
1 1/2 cups sliced celery
1 can (16-oz) bean sprouts, drained
1 can (8-oz) sliced water chestnuts, drained
1 can (4-oz) mushroom stems and pieces, drained
1 tbsp cornstarch
2 tbsp water
4 cups chow mein noodles or hot cooked rice for serving

Brown meat in a large skillet and drain well. Add the water, soy sauce, ginger, bouillon, celery, bean sprouts, water chestnuts, and mushrooms; mix together well. Cover and simmer 15 minutes, stirring occasionally.

In a small bowl, blend the cornstarch and the 2 tablespoons of water together until smooth; stir into the meat mixture and cook until thickened and boils.

Serve the chow mein over the noodles or rice.

Yield: 4 servings

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