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Chow Mien

 

3 cups fresh celery (thin diagonal slices)

1 cup mushrooms, sliced

2 cups fresh onions, rings or sliced thin

¼ cup green peas or parsley (for color)

2 cups bean sprouts (soy of mung)

In a large skillet put:

3 Tbs. Oil

½ tsp. Salt + ½ tsp. Onion

¼ cup water

Add the vegetables which have been cut in size. Tenderize just enough to cook (about 15 minutes) with a tight lid. A few frozen peas of chopped parsley may be added at least for color. (leave lid off) Pour over the following sauce and stir till thick:

1¼ cups water or liquid drained from vegetables

¼ tsp. Salt or kelp

1¼ Tbs. Arrowroot starch or cornstarch

Serve over steaming fluffy brown rice.

Sauté Vegetables

2 Tbs. of any or all vegetables you like

Use the same principles as with the chow mien in seasoning and thickening juices. Vegetables prepared like this are wonderful with a couple tablespoons of rice.

 

 

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Last modified: June 08, 2004