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sounds interesting. Something I might try soon (just busted the grocery budget, so will have to wait to get the necessary ingredients )
~~Kim in NC~ EDT
Aug 2009: 175
Dec 2009: 142
Aug - Dec 2012: 135 size 4
*30lb gain in 8 weeks*
Feb 2013: 164
April/13: 166 size 12-14
July/13 Jaw surgery
Sept- confirmed Hashimoto's
Dec 2013: 162
March 2014: 155
Goal: 135-140 size 4
“Anyone can give up, it's the easiest thing in the world to do. But to hold it together when everyone else would understand if you fell apart, that's true strength!"~ Unknown
We make something very similar. Our original recipe called for Chinese veggies. We leave those out, but, use the bean sprouts, water chestnuts and also add mushrooms.
My only probem, I like it too much!
One of my favorite recipes is my Grandmother's take on Chop Suey. It was a simple, inexpensive meal that doesn't take a lot of time or ingredients to make. It's only about 150 calories per serving (about 1 cup)
Hope someone enjoys this as much as I have.
1lb Chicken or Pork Loin (cubed in 1/2 - 1 inch pieces)
1 bunch Celery (cut into 1/4 - 1/2 inch pieces)
2 cans Bean Sprouts
1 can Sliced Water Chestnuts (optional - Grandma didn't use these, but I like the crunch!)
8 cups of water
2 tbsp soy sauce
1 tbsp cooking oil
In a large soup pot, add the oil and brown the meat, then add the soy sauce, 8 cups of water and the celery. Bring to a boil. Lower the heat and simmer for 1/2 hour. Add the bean sprouts and water chestnuts. Cover and simmer for another 1/2 an hour. At the end, thicken the broth with corn starch or flour mixed with cold water. (I use about 2 tbsp of flour to 1/2 cup water to make a slurry.) It doesn't thicken the broth too much - it still has the consistancy of soup.
Serve it over 1/2 cup of brown rice and top with crunchy chow mein noodles. (Careful with the noodles though, they're pretty high in calories for the serving size. Leave off altogether if you want, but I like the added crunch) Add a few more sprinkles of soy sauce to taste.