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Ingredients
- 1/2 c. salad oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 c. sliced Chinese cabbage
- 6 c. sliced thin celery
- 2 (#3 ounce.) cans bean sprouts
- 8 ounce. water chestnuts
- 4 teaspoon sugar
- 5 tbsp. cornstarch
- 1/2 c. soy sauce
- 1/2 c. water
- 2 c. chicken stock
- 4 c. sliced cooked chicken
Directions
- Heat in deep skillet oil, salt and pepper. Add in cabbage, celery, sprouts, chestnuts, sugar. Stir in and cook abut 20 min. Blend cornstarch, soy sauce, 1/2 c. water. Add in to vegetable mix and stir till it thickens. Add in cooked chicken, sliced and cut into thin slivers. Heat through. Serve over cooked rice and chow mein noodles. Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2510g | |
| Calories 3203 | |
| Calories from Fat 1864 | 58% |
| Total Fat 209.0g | 261% |
| Saturated Fat 46.75g | 187% |
| Trans Fat 0.0g | |
| Cholesterol 483mg | 161% |
| Sodium 11317mg | 472% |
| Potassium 4755mg | 136% |
| Total Carbs 180.12g | 48% |
| Dietary Fiber 14.5g | 48% |
| Sugars 31.73g | 21% |
| Protein 148.01g | 237% |
