Mix together chicken (stewed and removed from bone), chicken soup (undiluted), Chinese vegetables (drained), mayonnaise, water chestnuts (drained) and 1/2 Chinese noodles.
Mix well.
Place in a baking dish.
Garnish with remaining noodles.
Bake 1 hour in a 350\u00b0 oven.
ook until wilted.
Add Chinese vegetables, mushrooms and chicken broth.
Mix contents of box, soup and water in 2-quart casserole.
Add Chinese vegetables.
Arrange pork chops on top.
Sprinkle with pepper.
Bake 1 hour 20 minutes at 350\u00b0.
You may serve with Chinese noodles and soy sauce.
Chicken or seafood may be substituted.
Serves 5 to 6.
Mix contents of box, soup and water in a 2-quart casserole dish.
Add Chinese vegetables.
Arrange pork chops on top; sprinkle with pepper.
Bake for 1 hour and 20 minutes at 350\u00b0. Serve with Chinese noodles and soy sauce.
Melt shortening in large skillet.
Add meat, garlic, sugar and soy sauce.
Cover and cook over high heat for 5 minutes.
Add Chinese vegetables, peppers, tomatoes, salt and pepper; cook for 5 minutes more.
Thicken with 2 tablespoons cornstarch in 1/4 cup cold water.
Garnish with cut up green onions.
Serve over fried rice.
May also sprinkle with Chinese noodles.
Slice meat thin and sprinkle with pepper.
Brown meat in oil. Add golden mushroom soup, water, onion and soy sauce.
Cover and simmer for 1 1/2 hours.
Add cabbage, cut into 1-inch pieces and bamboo shoots or Chinese vegetables.
Simmer, covered, for 8 minutes or until cabbage is done.
Serve over rice or noodles. Serves 4 to 6. Cooking time is 1 hour and 45 minutes.
Remove stems from vegetables and cut into chunks.
Combine oyster sauce, soy sauce, and sugar in bowl and stir until sugar dissolves.
Blanch vegetables in boiling water for 2 minutes. Drain and refresh under cold water. Drain and place on serving plate.
Heat peanut and sesame oil, and carefully pour over vegetables and gently toss to coat. Drizzle sauce over.
nch pieces and serve over Chinese vegetables.
Top with lettuce and
Mix pork with Chinese vegetables, onions, ginger, soy sauce, and sugar.
Place about 2 tablespoons mixture on each crepe, fold over sides, and roll up.
Seal edges with leftover crepe batter or a little flour water mixture.
Cook in hot oil at 375A\u00b0 until golden brown.
Drain.
Serve hot.
Combine peas, mushrooms, water chestnuts, green beans, Chinese vegetables, celery and onion.
br>Stir in green pepper, Chinese vegetables and water chestnuts.
Add
Mix all ingredients in crock pot except Chinese vegetables, water, and corn starch. Cook on high until simmering.
Reduce heat and cook covered on medium for 7 hours.
Add vegetables.
Mix corn starch with water and stir into mixture until well blended.
Replace lid and cook on medium another hour.
Serve over chow mein noodles.
our.
Cut up the vegetables of your choice, I use
Prepare vegetables, of your own choice, i.
Brown hamburger; pour off excessive fat.
Add onions, celery and green peppers.
In another pan, heat the Chinese vegetables. Use cornstarch to thicken juice of Chinese vegetables.
Combine the two mixtures.
Boil rice.
When done, serve with the hamburger mixture on top.
tir until thickened. Add the chinese vegetables and mix well.
Serve
Brown meat and onion together.
Drain well.
Into a 1 3/4-quart casserole dish, mix beef mixture, soup, Chinese vegetables, soy sauce, salt and pepper.
Bake in oven for 30 minutes. Sprinkle Chinese noodles on top of casserole.
Cook for 10 more minutes or until noodles are browned.
Serve as is or over cooked rice.
Brown the meat lightly.
Add the celery and onions in the liquid from browning the meat.
When this is brown add to the meat with 2 cups of water.
Simmer a few minutes.
Add salt to taste. To this mixture add the Chinese vegetables, Chinese bean sprouts, Chinese sauce and cornstarch.
Boil until tender.
When serving, pour the chop suey over boiled rice, if you wish.
Add a little butter, if you wish.
Good.
Brown chicken in oil; remove.
Add onion and pepper to oil; stir-fry for one minute.
Return chicken to pan.
Add broccoli, carrots, water chestnuts and Chinese vegetables.
Cover and let simmer until vegetables are tender, but not mushy.
Add dash of garlic.
Mix soy sauce and cornstarch; add to vegetable mixture and stir to coat vegetables.
Serve over rice or Chinese noodles. Serves 6.
Drain water off vegetables.
Mix sugar, water and vinegar in a large mixing bowl.
Add all vegetables and mix thoroughly.
Cover bowl and let set in refrigerator for at least 12 hours.