Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide
- 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
- 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.
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.