The soy sauce gives this vegetable mixture a hint of Asia.
1 10-oz can mushrooms (optional)
4 large onions
1 head sliced celery
6 slices chopped bacon
1 28-oz can bean sprouts
1 large green pepper, sliced
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp brown sugar
- Saute bacon and mushrooms; drain excess fat.
- Add vegetables, bean sprouts, and the juice from the bean sprouts.
- Simmer until tender, about 15 minutes.
- Thicken liquid with corn starch; add remaining ingredients.
- Serve with rice.
