Thursday, January 15, 2009

Chicken and Pork Chow Mein


  • 1 1/2 pounds pork, cut into bite size pieces
  • 2-3 stalks celery
  • 1 tsp salt
  • 1 can chicken bouillon soup
  • 2 cans (4 oz each) chicken
  • 8 oz jar sliced mushrooms
  • 2 tsp soy sauce
  • 1/4 cup cornstarch
  • 1/4 cup water
  • can bamboo shoots
  • can water chestnuts
  • ground ginger (to taste)
  • dry minced onions (to taste)
  • 1 pkg chow mein noodles
  • cooked rice
  • cashew nuts


  1. Brown pork and then cover with water and simmer till tender, about 45-60 minutes. Wash and cut up celery into small pieces. Cook until tender in large kettle covered with water for about 30 minutes. Add salt to water while cooking.

  2. Add pork, bouillon soup, chicken, mushrooms, bamboo shoots, water chestnuts, ginger, dry minced onions and soy sauce to kettle with celery. Add more water to cover ingredients and 1/2 to 1 cup more. Heat to boiling, stir in cornstarch mixed with water. (May need more cornstarch and water mixture, use your own judgement for the thickness.)

  3. Serve with rice, chow mein noodles, cashews and soy sauce.

  4. Serves 12

This recipe is from Jeremy's Grandma Hazel and it is the best chow mein I have tasted.

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