Chow Mein Pnnn10b Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Pork, cut in thin strips
3 cup: Celery, thin sliced
1 cup: Onion, sliced
6 ounce: Can mushrooms, drained
3 tbsp: Cornstarch,
1/4 cup: Water,
10 ounce: Chicken broth,
1/4 cup: Soy sauce, light
5 cup: Water chestnuts, drained
Directions:
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 thats the way my mom always made this recipe.FROM:
JEANETTE MURCH (PNNN10B)
Recipe By :
From: Sweeneydate: Mon, 28 Oct 1996 21:34:10
+0800 (
Source from luhu.jp
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 thats the way my mom always made this recipe.FROM:
JEANETTE MURCH (PNNN10B)
Recipe By :
From: Sweeney
+0800 (
Source from luhu.jp