4 c Pareve broth
2 c Diced celery
1 c Diced onion
1 c Chopped cabbage (bok choy if available)
2 tb oil
1 1/2 c Sliced fresh mushrooms
1 1/2 c Fresh bean sprouts
2 tb Dark molasses
1 tb Soy sauce
4 to 5 Tbl cornstarch
1 cn Chow mein noodles
In a saucepan, bring the broth to simmer. Add the celery, onion, and cabbage. Simmer, stirring occasionally, until the celery is soft.
Heat the peanut oil in a large skillet or wok. Saute the mushrooms until they begin to soften. Add the bean sprouts; cook and stir until they are soft. Use a slotted spoon to place the celery, onion, and cabbage in the skillet. Add the molasses and soy sauce. Stir and cook, adding enough broth to keep it moist and loose.
Dissolve the cornstarch in the remaining broth. Stir into the vegetables in the wok, and stir as the mixture thickens.
To serve, put a layer of chow mein noodles on each plate and heap with the vegetable mixture.
Serves 4 people