Ingredients
1 tablespoon cornstarch2 teaspoons minced fresh gingerroot1 teaspoon reduced-sodium beef bouillon granules3/4 cup water1/3 cup reduced-sodium soy sauceCHOP SUEY:1 pound lean ground beef (90% lean)2 celery ribs, sliced1 cup sliced fresh mushrooms1 medium green pepper, sliced1 medium sweet red pepper, sliced1 medium onion, halved and thinly sliced1 can (14 ounces) bean sprouts, drained1 can (8 ounces) sliced water chestnuts, drained1 cup fresh spinach, torn3 cups hot cooked rice
Preparation
In a small bowl, combine the cornstarch, ginger and bouillon; stir in water and soy sauce until blended. Set aside.
In a large nonstick skillet or wok, stir-fry the beef, celery, mushrooms, peppers and onion until meat is no longer pink and vegetables are tender. Drain. Stir in the bean sprouts, water chestnuts and spinach.
Stir reserved sauce mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.
