Yield: 4 servings
|4 cups||Chicken broth|
|2 cups||Diced celery|
|1 cup||Diced onion|
|1 cup||Chopped cabbage (bok choy if available)|
|2 tablespoons||Peanut oil|
|1½ cup||Sliced fresh mushrooms|
|1½ cup||Fresh bean sprouts|
|2 tablespoons||Dark molasses|
|1 tablespoon||Soy sauce|
|2 \N||Eggs, beaten|
|4 \N||To 5 Tbl cornstarch|
|1 pounds||Cooked, boned chicken, torn into bite-size shreds|
|1 can||Chow mein noodles|
In a saucepan, bring the chicken broth to simmer. Add the celery, onion, and cabbage. Simmer, stiring 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.
Melt the butter in a small pan over medium-high heat. Cook the eggs until firm, with minimal stirring. You want an "egg pancake".
Remove the eggs from the pan, season to taste, and slice into thin strips.
Dissolve the cornstarch in the remaining chicken broth. Stir into the vegetables in the wok, and stir as the mixture thickens. Add torn chicken and heat through.
To serve, put a layer of chow mein noodles on each plate and heap with the chicken and vegetable mixture. Top with the shreds of eggs.
[ Sun Plus, The Baltimore Sun; Aug 28, 1990 ] Posted by Fred Peters.