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Title: Chow Mein Pnnn10b
Categories: Chinese, Main dish
Yield: 4 servings
1 lb Pork -- cut in thin strips
3 c Celery -- thin sliced
1 c Onion -- sliced
6 oz Can mushrooms -- drained
3 TB Cornstarch
1/4 c Water
10 oz Chicken broth
1/4 c Soy sauce -- light
5 c Water chestnuts -- drained
In hot deep skillet or wok, brown meat in 1 tsp. oil.
Remove from pan. Add 1 tsp. oil to pan and cook celery
and onion until crisp tender. Add mushrooms. Blend
cornstarch into water and when smooth add chicken
broth and soy sauce. Put meat back into pan with
veggies and add bean sprouts and water chestnuts.
Pour sauce over all and heat through. Serve over chow
mein noodles with steamed rice on the side. Note: to
cut down on sodium I rinse all canned vegetables well.
If you like you can add chopped green peppers, fresh
mushrooms and thin sliced cabbage when stir frying
the vegetables. You can also use chicken or beef if
you prefer not touse pork. I like pork because that's
the way my mom always made this recipe.FROM: JEANETTE
MURCH (PNNN10B)
Recipe By :
From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
Oct 1996 21:34:10 +0800 (
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