Chow Mein - Your Choice of Meat |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my recipe for Chow Mein. I can usually make this at a drop of the hat. If you have leftover meat from another meal, you can use it in place of the ground beef - about 2 cups of cooked meat. Also, if you use chicken, use chicken bouillon instead of beef. Most chow mein recipes have mushrooms, but I don't use them because of an allergy. This can be served with rice or chow mein noodles. Ingredients:
1 lb 96% lean ground beef |
1 1/2 cups water |
2 tablespoons soy sauce (i use braggs liquid aminos) |
1 beef bouillon cube |
1 1/2 cups celery, chopped |
1 large onion, thinly sliced |
1 (16 ounce) can bean sprouts, drained |
1 (8 ounce) can water chestnuts, drained |
2 tablespoons cornstarch |
2 tablespoons water |
Directions:
1. Brown meat in a large skillet and drain.
2. Add 1 1/2 cups water, soy sauce, bouillon cube, celery, onion, bean sprouts, and water chestnuts.
3. Mix well, bring to a boil.
4. Reduce heat: simmer 15 minutes, stirring occasionally.
5. In a small bowl, blend cornstarch and 2 T water until smooth.
6. Stir into meat mixture; cook until mixture thickens and boils.
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