Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oil 1 ea Beef bouillion cube, or 1
1/2 lb Lean beef, chicken, or pork -tsp powder (if using beef)
-- sliced thin -(chicken for
1 c Julienned carrots Chicken and vegetable
1 c Thin sliced celery -boullion for pork)
1/2 c Thin sliced onion 1 1/2 c Water
1 cn Water chestnuts, sliced thin 2 tb Corn starch dissolved in
1 cn Baby corn (cut in half if -1/2 cup water
-desired) Cooked rice

Cut up all the fresh veggies. Start beef (pork or chicken) sauteeing
in small amount of oil, or non stick spray. When it is done, add all
the veggies at once. Cover and continue to steam/stir fry for a
couple of minutes until they are crisp/tender. Remove from heat.
Bring 1-1/2 cups of water to boil, add bouillion cube/powder. When
at full boil, dump in cornstarch and water mixture and stir with wire
whisk until mixture thickens and turns a glossy shiny color. Quickly
pour over cooked vegetables and then serve over hot rice. Origin:
Sharon Stevens Shared by: Sharon Stevens

Submitted By SHARON STEVENS On 04-18-95

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