Vegetables and Chow Mein

4 servings

Ingredients:

• 4 cups Pareve broth
• 2 cups Diced celery
• 1 cup Diced onion
• 1 cup Chopped cabbage (bok choy if available)
• 2 Tablespoons oil
• 1½ cups Sliced fresh mushrooms
• 1½ cups Fresh bean sprouts
• 2 Tablespoons dark molasses
• 1 Tablespoon soy sauce
• 4 to 5 Tablespoons cornstarch
• 1 can chow mein noodles

Instructions:

1. In a saucepan, bring the broth to simmer. Add the celery, onion, and cabbage. Simmer, stirring occasionally, until the celery is soft.
2. 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.
3. Dissolve the cornstarch in the remaining broth. Stir into the vegetables in the wok, and stir as the mixture thickens.
4. To serve, put a layer of chow mein noodles on each plate and heap with the vegetable mixture.

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.