Instructions: 1. USE FROZEN, RAW PEEPLED DEVEINED SHRIMP AND SALAD OIL OR MELTED SHORTENING. SAUTE PARTIALLY THAWED SHRIMP WITH VEGETABLES IN SALAD OIL OR MELTED SHORTENING FOR 5 MINUTES. SPRINKLE WITH 2 TBSP PEPPER AND 1 TSP GINGER.

2. COMBINE WATER, MOLASSES, SOY SAUCE, CHICKEN AND SOUP GRAVY BASE, PEPPER AND GROUND GINGER.

3. ADD CELERY, ONIONS AND CABBAGE TO SHRIMP MIXTURE; COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.

4. COMBINE CORNSTARCH AND WATER. STIR SLOWLY INTO HOT MIXTURE, STIRRING CONSTANTLY. COOK 3-5 MINUTES OR UNTIL THICKENED.

5. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.

6. SERVE WITH 1/3 CUP CHOW MEIN NOODLES.

NOTE:

1. IN STEP 4, 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS; 10 LB 15 OZ FRESH CELERY A.P. WILL YIELD 8 LB CELERY; 5 LB A.P. FRESH CABBAGE WILL YIELD 4 LB CABBAGE.

2. IN STEP 4, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED. SEE

SERVING SIZE: 1 1/4 CUPS

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