Chow Mein

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Preparation info

  • Difficulty

    Easy

  • Makes

    6 to 8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve this Chinese-type main dish with canned crisp fried noodles

Ingredients

  • lbs. lean pork, thinly sliced
  • ¼ c. cornstarch
  • 2 tsp. sugar
  • 5 tblsp. soy sauce
  • 2 tblsp. salad oil
  • 2 tblsp. fat
  • 2 c. water
  • c. sliced celery
  • 1 c. chopped or sliced onions
  • 1 tblsp. molasses
  • 1 (8 oz.) can water chestnuts, sliced
  • 1 (1 lb. 4 oz.) can bean sprouts
  • 1 (4 oz.) can sliced mushrooms, drained
  • Salt
  • Pepper
  • 1 bunch small green onions Toasted whole blanched almonds

Method

  • Cut meat into thin strips.
  • Combine 2 tblsp. cornstarch and sugar; blend in 1 tblsp. soy sauce and oil. Let meat stand in this mixture 10 minutes. Brown lightly on all sides in hot fat; add remaining soy sauce and c. water; simmer 45 minutes. Add celery and onions; simmer 10 to 15 minutes.
  • Blend remaining cornstarch and ½ c. water; stir into meat mixture. Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly. Season with salt and pepper.
  • Garnish with green onions, cut in lengthwise strips, and toasted whole almonds.