From the kitchen
of Bobbie Broockmann
4 boneless tenterlooin pork chops or chicken breasts
4 cloves garlic, chopped
4 tablespoons butter
3 carrots, sliced
4 stalks celery, sliced
1 large onion, chopped
1 17.6 ounce bag bean threads
1/4 to 1/3 cup oyster sauce
1/3 to 1/2 cup soy sauce
Soak bean threads in very warm water. Cut into pieces.
Saute garlic in 1 tablespoon butter until golden brown. Remove garlic
from pan. Cut pork into small pieces and saute in 2 tablespoons butter
until done. Add carrots, celery, onions and garlic to pork. Add 1 tablespoon
butter.Drain bean threads and add to pork-vegetable mixture. Mix well.
Add oyster sauce and soy sauce and mix well. Taste and add more oyster
sauce, soy sauce, and/or garlic powder if needed.