Chicken Chow Mein

Makes 4 servings

1/4 teaspoon ground ginger
1/4 teaspoon minced garlic
2 tablespoons margarine
2 cups bok choy, sliced
1 cup green bell pepper, chopped
1/2 cup onion, chopped
1 can bean sprouts
1 cup chicken bouillon
2 teaspoons soy sauce
12 ounces cooked chicken, diced
1 tablespoon cornstarch
3 cups cooked white rice

In large skillet, heat margarine and cook green pepper, onion and bok choy until tender--about 5 minutes. Add ginger and garlic and cook another 3 minutes or so.

Add bean sprouts, bouillon, soy sauce and chicken mixing until well combined. Bring just to boiling and remove from heat.

Combine cornstarch with 1 tablespoon cold water until smooth. Slowly stir into chicken mixture and return to boiling. Boil 1 minute. Reduce heat and simmer for 5 minutes.

Serve over hot cooked rice. Add Chinese noodles, if desired.

When you double this recipe use a whole green pepper and a whole medium onion. Do not double the bean sprouts.