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2 c. (8 oz.) sliced fresh mushrooms
1 c. sliced celery
1 med. onion, chopped
1/2 c. chopped green pepper
2 tbsp. butter
1 1/2 tbsp. corn starch
3 tbsp. soy sauce
3 tsp. instant beef bouillon
1/2 tsp. ground ginger
1/4 tsp. garlic powder
2 c. fresh bean sprouts
1 (6 oz.) pkg. frozen pea pods
1 (8 oz.) can sliced water chestnuts, drained
1 (2 oz.) jar sliced pimento, undrained

Combine mushrooms, celery, onion, green pepper and butter in 2-quart microwave-safe casserole. Cover with casserole lid.

Microwave (high) 3 to 4 minutes or until vegetables are tender-crisp. Drain liquid into 2- cup microwave safe measure. Add enough water to make 1 cup. Add corn starch, soy sauce, bouillon, ginger, and garlic powder. Stir well.

Microwave (high), uncovered, 3 to 3 1/2 minutes until mixture boils and thickens, stirring once. Add to cooked vegetables. Add bean sprouts, pea pod water chestnuts and pimento. Mix well. Cover. For added protein, add 8 ounces cubed tofu.

Microwave (high) 6 to 8 minutes or until hot, stirring once. If desired, serve over chow mein noodles or rice.

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