In a large skillet, combine pork, celery, onion, green pepper, bouillon, sugar, pepper, 1 1/2 cups water and soy sauce. Cover and bring to a boil. Simmer 10 minutes or until vegetables are tender. Stir in bean sprouts.
In a small bowl, combine cornstarch and 1/4 cup water until smooth.
Over medium-high heat, carefully add to skillet the cornstarch mixture, stirring constantly, until thickened. Serve over chow mein noodles or rice.
Saute onion and celery in oil until tender.
Add pork, water and molasses.
Simmer for 15 minutes.
Add bean sprouts.
Heat through for 5 minutes.
Combine cornstarch and soy sauce.
Add to pork mixture.
Stir until thickened.
Serve over cooked rice and add chow mein noodles.
In a large skillet, cook and stir pork, onion and celery in oil until onion is tender.
Stir in mushrooms with liquid, bean sprouts, pimiento and chicken broth.
Blend soy sauce and cornstarch; stir into vegetable mixture.
Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Seve over chow mein noodles.
Heat the oil in a deep skillet or wok.
saute the onion and celery 5 minutes.
Mix in the pork, soy sauce and sprouts.
cook 2 minutes.
Mix the cornstarch with the broth.
add to the skillet, stirring steadily to the boiling point.
cook 3 minutes more.
Serve with rice or chow mein noodles.
In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.
ry.
To make Chow Mein Sauce, place the Chow Mein Sauce ingredients in
eat.
Place Fall River Chow Mein Noodles in the bottom of
Preheat oven to 350\u00b0F.
Brown the meat.
Saute veggies in the butter.
Mix all together and add the can of soup, water and 1 cup of chow mein noodles.
Put all in to a casserole dish (a deeper dish works better I have found).
sprinkle extra noodles on top.
Bake for 40-45 minutes.
Serve with rice, delicious!
Brown ground beef.
During this time, mix together the soups, then add the onion and celery, and add the chow mein noodles in a 2.5 quart dish.
Drain the gound beef when fully cooked, then combine the meat to the dish.
Bake at 375 degrees for 45 minutes, covered with foil.\r\n(This doubles very well! For the chow mein noodles, just use the full 12 oz. bag)
Put beef, pork and whole pieces of chicken in small amount of water.
When tender, remove chicken from bones; skin and dice. Combine diced chicken with beef and pork.
Bring to boil, then add onions, celery and pepper.
Cook for 15 to 20 minutes.
Then add bean sprouts, bamboo shoots and water chestnuts; cook for 15 to 20 minutes.
Combine cornstarch and soy sauce; mix well.
Then add beaded molasses to mixture.
Put this mixture in chow mein and stir constantly until thickens.
Serve hot over noodles.
ll noodles are fried.
CHOW MEIN:.
Remove skin and bones
Saute kielbasa in oil over medium high heat until lightly browned.
Add water and frozen vegetables, cook separating vegetables with a fork until defrosted.
Reduce heat, add soy and cook 4-5 minutes.
Mix cornstarch and water, add to the pan and cook, stirring constantly for about 3 minutes.
Serve over rice and top with Chow Mein Noodles.
In a large pot melt butterscotch chips and chocolate chips together.
When all is melted and smooth add chow mein noodles and pecans.
Drop onto wax paper using two teaspoons and let set.
Then put into air tight container.
Freezes good as well.
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.
In large frypan, cook chicken or pork in small amount of oil or spray, about 1/2 hour.
Add cut up celery and onions with liquid from one can of sprouts; cook about 15 minutes.
Add sprouts and cook about 10 minutes.
Mix cornstarch in other liquid from bean sprouts.
Add to chow mein mixture and cook until thickened.
Serve with rice and chow mein noodles.
Combine chow mein, celery, onion, and mushrooms in a 2-quart casserole dish.
Cover.
Microwave 6 to 10 minutes on High or until meat is set.
Dissolve cornstarch in soy sauce.
Stir into meat mixture.
Mix in chow mein vegetables, water chestnuts and ginger. Cover.
Microwave for 6 to 10 minutes on High, or until vegetables are tender-crisp.
Makes 4 servings.
Brown meat in oil. Push meat aside, add garlic, onion, pepper, saute until onion is soft.
Combine corn starch, low-sodium soy sauce and broth, add to skillet. Cook until thickens and add stir-fry or chow mein vegetables to heat.
Serve with chow mein noodles or fried rice, or also in flour tortillas for pork fajita tacos, if you prefer and enjoy.
Saute onion and celery in butter.
Add cut up pork.
When nicely browned, add soy sauce and pepper.
Cook over medium heat for 1 hour, adding 1 cup of water to keep moist.
Add gravy; heat through.
Serve over rice with chow mein noodles on top.
Heat oil in a large skillet and brown meat.
Push meat to 1 side of skillet and add garlic and onions; saute until soft. Season with salt.
Mix cornstarch, soy sauce and chicken broth and add to skillet.
Stir and cook until mixture thickens.
Add chow mein vegetables and heat through.
Serve with chow mein noodles or fried rice.
In large skillet, combine chicken, celery, onion, red pepper, bouillon, sugar, pepper, 1 1/2 cups water and soy sauce.
Bring to a boil; reduce heat.
Cover; simmer 10 minutes or until vegetables are tender.
Stir in bean sprouts.
In small bowl combine cornstarch and 1/4 cup water until smooth.
Over medium-high heat, carefully add to skillet mixture, stirring constantly until thickened.
Serve over chow mein noodles.
Yields 4 servings.