1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 c. sliced Chinese cabbage
3 c. thinly sliced celery
1 (1 lb.) can bean sprouts, drained
1 (4 oz.) can water chestnuts, sliced
2 tsp. sugar
2 c. chicken broth or water
2 1/2 tbsp. cornstarch
1/4 c. cold water
1/4 c. soy sauce
2 c. sliced cooked chicken, cut in slivers
Chow mein noodles

Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts, and sugar. Stir in chicken broth; cook about 10 minutes. Blend cornstarch, water and soy sauce. Add to vegetable mixture and stir until mixture thickens. Add chicken. Heat through. Serve over hot chow mein noodles. Yield: 4-6 servings.

For Chicken Chop Suey serve on cooked white rice.