Quick chow mein
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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