4 tbsp oil
2 medium onions, chopped
4 stalks celery, sliced fine
6 mushrooms, sliced
1/2 cup boiling chicken stock or bean sprout liquid
2 cups cooked chicken, cut into slivers
1 can bean sprouts, drained (save liquid)
2 tbsp cornstarch
1 tsp sugar
1/2 cup cold bean sprout liquid
2 tbsp soy sauce
Heat oil in wok or skillet over low heat. Add onions, celery and mushrooms/ Cover and cook about 10 minutes. Add boiling liquid, salt and pepper; simmer 5 minutes. Add chicken and sprouts.
Mix cornstarch and sugar with cold liquid. Add soy sauce. Add 1/2 cup hot chicken mixture and mix well; then pour back into wok.
Cook stirring constantly until mixture thickens. Serve with steamed rice.
Makes 6 servings.