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)
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, 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.
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.
br>Allow mushrooms to stand for 5 minutes, or until slightly
oss to combine. Set aside for 10 minutes to marinate, then
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!
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.
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.
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 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.
ll noodles are fried.
CHOW MEIN:.
Remove skin and bones
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.
Trim excess fat from pork.
Cut pork diagonally into very thin strips.
Grease lightly a 10-inch skillet.
Fry pork until brown. Stir in bouillon, celery, onion and soy sauce.
Heat to boiling; reduce heat.
Simmer, covered, for 30 minutes.
Shake reserved mushroom liquid and the cornstarch in tightly covered container; stir gradually into pork.
Add mushrooms, Chinese vegetables and gravy sauce.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over noodles.
Serves 5.
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.
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.
Saute in oil:
onions, celery, drained bean sprouts and drained water chestnuts.
Cook for 2 minutes.
Add cornstarch and soy sauce to liquid drained from sprouts and chestnuts, blending until smooth.
Add broth, sugar and parsley to sauteed vegetables; add chicken and last add the cornstarch-soy mixture.
Cook until thickened.
Serve over rice or chow mein noodles (leftover pork or beef also can be used).
Cook hamburger and drain, except for 2 tablespoons of drippings.
Put in casserole dish and add the remaining ingredients, except for the chow mein noodles.
Bake in a 350\u00b0 oven for 1 hour.
Take out and sprinkle chow mein noodles on top. Bake an additional 10 minutes, then serve.
Serves 6.