1/2 c. butter
2 lg. green peppers, cut in long strips
1 med. onion, chopped
2 c. chopped celery
1 tsp. salt
Dash of pepper
1 1/4 c. hot water
1 can bean sprouts
1 sm. can of mushrooms

THICKENING AND FLAVORING INGREDIENTS:

2 tbsp. cold water
2 tbsp. cornstarch
1 tbsp. soy sauce
1 tsp. sugar

Melt butter in skillet; add green pepper, onion, celery and seasonings. Cook for 2 minutes. Add hot water. Cover and cook 10 minutes. Add bean sprouts and bring to a boil. Combine thickening and flavoring ingredients and add to vegetable mixture. Stir lightly and cook for 1 minute. Serve hot with cooked rice, or noodles.

We all liked chow mein a lot so I used to make this often during Lent.