Chicken Vegetable Lo Mein
3 tablespoons cornstarch
2 tablespoons soy sauce
1 chicken breast (1/2 Lb.) skinned, boned, sliced thin
1 tsp sugar
4 tablespoons oil
1 clove garlic, minced
1/2 c sliced onion
2 c sliced celery
2 c sliced celery cabbage
3 c bean sprouts (aprox. 3/4 lb.)well rinsed and drained
1/2 c sliced water chestnuts
1/2 c sliced bamboo shoots
4 oz can mushrooms
8 oz spaghetti, cooked, rinsed, dried
In medium bowl, combined 2 tablespoons water, 1 tablespoon cornstarch
and 1 tablespoon soy sauce. Add chicken and toss until well coated,
In small bowl mix well 1/2 cup water, remaining 2 tablespoons
cornstarch, remaining 1 tablespoon soy sauce and the sugar, set
In a large skillet heat 2 tablespoons oil until very hot but not
smoking. Add chicken mixture, stir-fry over high heat 3 minutes.
Remove chicken with slotted spoon, set aside.
Heat remaining 2 tablespoons oil in skillet. Add garlic and onion,
stir-fry about 30 seconds. Add celery and cabbage, stir over medium
heat 5 minutes. Add bean sprouts, water chestnuts, bamboo shoots
and mushrooms, stir-fry 2 minutes. Stir in chichen and spaghetti.
Add cornstarch mixture and stir until chicken is heated through
and sauce has thickened. Serve immediately.
Sliced chicken thighs, beef, pork can be used instead of chicken