CHOP SUEY

INSTRUCTIONS:
*1 small carrot, chopped Cook and reserve water
½ cup chicken broth (can use carrot water & chicken boullion cube)
1/8 tsp sugar
1/8 tsp salt
½ tsp soy sauce
1 tsp cornstarch mixed with
1 tsp water

Mix together and set aside.

1 tsp oil
1 large chicken breast, cut into small cubes
1 bunch bean sprouts
*1 small carrot, cooked till tender (saved broth)
2 stalks green onions
2 mushrooms
2 leaves Chinese Cabbage
1/8 tsp ground ginger

Heat skillet over medium high heat with one tsp oil or margarine Cook quickly and stir frequently for 1 – 2 minutes. Reduce heat Add first mixture to skillet, cook all together for two minutes. DO NOT OVERCOOK. Serve over cooked rice or noodles.