CHOW GING

Heat in a large skillet ½ cup salad oil.
Add:
1 can (5 oz.) water chestnuts, sliced
1 can (5 oz.) bamboo shoots (optional)
2 cups thinly sliced celery
2 cups shredded cabbage
1 can (4 oz.) mushrooms
1 large green pepper cut in thin strips
1 pkg. (10 oz.) frozen french-style green beans, thawed
9 green onions, sliced in 1 inch pieces
2 garlic cloves, minced
1 cup carrots, thinly sliced horizontally
2 large scrambled eggs (optional)
Frozen peas (optional)

Fry for one minute
Add and bring to a boil:
1 Tbsp. sugar
¼ tsp. pepper
1 tsp. salt
2 cups chicken broth

Simmer 10 minutes
Add, cooking until thickened:
3 Tbsp. cornstarch
¼ cup water
¼ cup soy sauce

Serve immediately over rice or chow mein noodles.