Recipe - Quick Chow Mein

1 cn (4 oz.) mushroom pieces;
drained
1 teaspoon Ground ginger
2 tablespoon Soy sauce
2 cup Beef broth
1 pack Cubed pork mix; thawed, (see
recipe)
2 cup Shredded Chinese cabbage
2 cup Chopped celery
One half pound Fresh bean sprouts
1 cn (8 oz.) water chestnurs;
drained, cut or sliced up
2 tablespoon Cornstarch
One fourth cup Cold water
3 cup Hot cooked rice
3 tablespoon Snipped fresh parsley; for
garnish
2 tablespoon Sliced blanched almonds; for
garnish

In large skillet or wok, combine mushrooms, ginger, soysauce and beef
broth. Cover and simmer over med. heat 5 minutes. Add pork mix, cabbage,
celery, bean sprouts, and water chestnuts. Simmer until vegetables are hot,
about 5 minutes. Stir cornstarch into cold water to dissolve. Stir into
meat mixture. Continue stirring until mixture boils. Cover; simmer over low
heat 5 minutes longer. Serve overhot cooked rice. Garnish wiht snipped
parsley and cut or sliced up almonds. Makes 6 to 8 servings.

Almost forgot!! These recipes were from the More MakeA Mix Cookery by
Karine Eliason, Nevada Harward and Madeline Westover. I have used it quite
a bit and their recipes have been tasty and especially nice to have on hand
when I was still working.

Posted to recipeludigest Volume 01 Number 642 by ELAINE DANGERFIELD
dangerfi@dmi.net on Jan 30, 1998