Split celery stalks, cut diagonally in 1 inch pieces. IN a large skillet, heat oil and cook onions until slightly soft. Add celery, mushrooms and 1 1/2 cup chicken broth. Cook over low heat for 10 minutes, stirring a few times. Add water chestnuts, bean sprouts and bamboo shoots. In a small bowl, make a mixture of cornstarch, soy sauce and 1/2 cup chicken broth and stir until smooth. Add mixture to the large skillet, along with the cooked meat. Add freshly ground pepper and mix well. Simmer for 10 minutes. Taste for seasoning, may want to add additional soy sauce.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 59 (28%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 31.4mg||10 %|
|Sodium 361.1mg||12 %|
|Potassium 223.8mg||6 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 29.6g|
|Protein 6.4g||9 %|
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Calories per serving: 209
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