Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Chicken -- cubed
2 c Pork -- cubed
1/4 c Peanut oil
1/2 c Chicken broth
1 c Celery -- peeled, julienned
1 ts Soy sauce
1/2 ts Sugar
1 ts Cornstarch
1/2 c Water -- or broth
1 1/2 c Waterchestnuts, canned --
Sliced thin
1 1/2 c Bamboo shoots -- julienned
Almonds -- sliced
Chinese noodles OR
Cooked rice

* Use cooked, cubed chicken and pork.

1. Cube raw chicken and pork; add to peanut oil which has been heated
in a heavy skillet. Stir over low heat until meat is white (about 10
minutes). 2. Add 1/2 cup chicken broth, celery which has been cut in
julienne strips, soy sauce, sugar and salt to taste. Cover and cook
on low heat until celery is tender but still crisp. 3. Mix 1 teaspoon
cornstarch with 1/2 cup water or broth. Stir into the meat mixture;
bring to a boil, then add water chestnuts and bamboo shoots which
have been julienned. Cover and simmer for a few minutes. Add salt and
pepper if you think it needs more Serve over Chinese crispy noodles
or over hot steamed rice. Add the almonds at serving time if you are
using them.

Recipe By : Jo Anne Merrill

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