| |
| |
| 2 cups |
|
Celery, chopped |
|
| 1 cup |
|
Onion, chopped |
|
| 1 cup |
|
Green pepper, chopped |
|
| 3 tbs |
|
Butter or margarine |
|
| 1 tbs |
|
Corn starch |
|
| 2 |
|
Pork chops, cut in small pieces |
|
| 1 can |
|
Bean Sprouts |
|
| 1 can |
|
Chicken & rice soup |
|
| 1 can |
|
Mushrooms |
|
|
|
Brown rice or white |
|
|
|
Chinese noodles |
|
|
|
Soy sauce |
|
|
|
| |
| Fry celery, and onion in butter until soft and clear, add cooked pork chops pieces drained bean sprouts, soup and mushrooms. Simmer slowly until well blended and fully cooked. Thicken with corn starch, 3 Tbsp. soy sauce and water. Sprinkle with soy sauce and noddles to taste. |
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|