quick chow mein

Categories
None
Yield
1 Servings
MeasureIngredient
1 can (4 oz.) mushroom pieces; drained
1 teaspoon Ground ginger
2 tablespoons Soy sauce
2 cups Beef broth
1 pack Cubed pork mix; thawed, (see recipe)
2 cups Shredded Chinese cabbage
2 cups Chopped celery
½ pounds Fresh bean sprouts
1 can (8 oz.) water chestnurs; drained, sliced
2 tablespoons Cornstarch
¼ cup Cold water
3 cups Hot cooked rice
3 tablespoons Snipped fresh parsley; for garnish
2 tablespoons Sliced blanched almonds; for garnish

In large skillet or wok, combine mushrooms, ginger, soysauce and beef broth. Cover and simmer over med. heat 5 minutes. Add pork mix, cabbage, celery, bean sprouts, and water chestnuts. Simmer until vegetables are hot, about 5 minutes. Stir cornstarch into cold water to dissolve. Stir into meat mixture. Continue stirring until mixture boils. Cover; simmer over low heat 5 minutes longer. Serve overhot cooked rice. Garnish wiht snipped parsley and sliced almonds. Makes 6 to 8 servings.

Almost forgot!! These recipes were from the More Make-A -Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. I have used it quite a bit and their recipes have been tasty and especially nice to have on hand when I was still working.

Posted to recipelu-digest Volume 01 Number 642 by ELAINE DANGERFIELD <dangerfi@...> on Jan 30, 1998

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