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Title: Chow Mein Pnnn10B
Yield: 4 Servings

Ingredients

      1 lb pork -- cut in thin strips
      3 c  celery -- thin sliced
      1 c  onion -- sliced
      6 oz can mushrooms -- drained
      3 tb cornstarch
    1/4 c  water
     10 oz chicken broth
    1/4 c  soy sauce -- light
      5 c  water chestnuts -- drained

Instructions

In hot deep skillet or wok, brown meat in 1 tsp. oil. Remove from
pan. Add 1 tsp. oil to pan and cook celery and onion until crisp
tender. Add mushrooms. Blend cornstarch into water and when smooth
add chicken broth and soy sauce. Put meat back into pan with
veggies and add bean sprouts and water chestnuts. Pour sauce over
all and heat through. Serve over chow mein noodles with steamed rice
on the side. Note: to cut down on sodium I rinse all canned
vegetables well. If you like you can add chopped green peppers, fresh
mushrooms and thin sliced cabbage when stir frying the vegetables.
You can also use chicken or beef if you prefer not to use pork. I
like pork because that's the way my mom always made this recipe.FROM:
JEANETTE MURCH (PNNN10B)

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