Chop Suey
Serves: 4

2 TBS oil
4 celery stalks, diagonally sliced
1 onion, thinly sliced
1/2 lb chicken, cut across the grain into small, thin strips
1 cup thinly sliced mushrooms
1 green or red bell pepper, seeded and thinly sliced
1 cup bean sprouts
1 cup beef stock
1 TBS cornstarch
2 TBS soy sauce
2 large green onions, diagonally sliced
black pepper

In a wok, heat the oil over high heat until it is smoking. Add the celery and onion and cook briskly stirring and tossing furiously, for about 2 minutes. Add the chicken, mushrooms and pepper and continue to cook for about 3 minutes. Add sprouts and cook for 1 minute. Quickly stir the broth, cornstarch and soy sauce together until blended. Add to the other ingredients along with the green onion and cook for 1 minute more. Season with pepper and serve over rice.