1/4 c. oil
1 tsp. salt
1/4 tsp. pepper
2 c. sliced Chinese cabbage
3 c. thinly sliced celery
1 (No. 303) can bean sprouts, drained
1 (4 oz.) can sliced water chestnuts
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. diced cooked chicken (pork or veal may be used)
chow mein noodles

Heat in a deep skillet the oil, salt and pepper. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in broth and cook about 10 minutes.

Blend together cornstarch, cold water and soy sauce. Add to vegetable mixture and stir until mixture thickens. Add chicken and heat through. Serve over hot chow mein noodles.

Makes 4 servings.