Ingredients
- 16 bean sprout
- 1 rice
- 3/8 bamboo shoots
- 200 gr celery
- 280 ml chicken broth
- 120 gr onion
- 80 ml water chestnut
- 30 ml peanut oil
- 16 gr cornstarch
- 16 ml soy sauce
In a skillet or wok, cook diagonally sliced celery and onion in oil till tender. Add remaining ingredients except rice. Cook over low heat, stirring till thickened. Serve over rice with additional soy sauce.
