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| 1 Dose | (4 oz.) mushroom pieces; drained |
| 1 Teelöffel | ginger ground |
| 2 Esslöffel | soy sauce |
| 2 Tasse | beef broth |
| 1 Packung | Cubed pork mix; thawed, (see recipe) |
| 2 Tasse | chinese cabbage shredded |
| 2 Tasse | celery chopped |
| 1/2 x ca. 450 g | bean sprouts fresh |
| 1 Dose | (8 oz.) water chestnurs; drained, sliced |
| 2 Esslöffel | cornstarch |
| 1/4 Tasse | water cold |
| 3 Tasse | cooked rice hot |
| 3 Esslöffel | Snipped fresh parsley; for garnish |
| 2 Esslöffel | Sliced blanched almonds; for garnish |
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In large skillet or wok, combine mushrooms, ginger, soysauce and beef broth. Cover and simmer over med. Heat 5 minutes. Add pork mix, cabbage, celery, bean sprouts, and water chestnuts. Simmer until vegetables are hot, about 5 minutes. Stir cornstarch into cold water to dissolve. Stir into meat mixture. Continue stirring until mixture boils. Cover; simmer over low heat 5 minutes longer. Serve overhot cooked rice. Garnish wiht snipped parsley and sliced almonds. Makes 6 to 8 servings.
Almost forgot!! These recipes were from the More Make-A -Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. I have used it quite a bit and their recipes have been tasty and especially nice to have on hand when I was still working.
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