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San Francisco Chow Mein
Thanks to Jean Imboden for sharing this recipe!
1 pound lean pork steak, beef steak, or chicken breast 1 cup thin sliced celery 1/2 cup sliced onion 1 small can drained mushroom pieces 2 14-ounce cans drained mixed chinese vegetables 1 can drained baby corn (optional) 1 small can drained water chestnuts (optional) 1 cup beef broth (reserve 3 tablespoons of broth to mix with cornstarch) Use chicken broth if using chicken. 1/2 teaspoon ground pepper 1/2 teaspoon garlic powder 2 tablespoons cornstarch 2 cups chow mein noodles Low Sodium Soy Sauce
Spread chow mein noodles on a baking sheet and place in oven at 200 to toast while making the chow mein.
Trim fat from meat and slice into thin bite size pieces.
Saute meat in oil until nearly done. Add celery and onion, and saute until tender crisp.
Add canned vegetables and broth. Heat until bubbly.
Blend cornstarch with the reserved 3 tablespoons of broth. Add to meat mixture and stir until liquid is thickened.
Serve either over chow mein noodles or with the noodles on top. Add soy sauce to individual taste.