Nankin Chow Mein
Recipe: #17044
January 28, 2015
Categories: Side Dishes, Chinese Copycat or Clone Recipes, One-Pot Meal, Sunday Dinner, Wok/Stir-Fry, more
"From Minneapolis MN. A Brown, 1950's version. They cooked their stuff to death in the 50s , if you wanted to cook faster don't add as much water and add cornstarch last few minutes so it doesn't break"
Ingredients
Nutritional
- Serving Size: 1 (401.6 g)
- Calories 486.3
- Total Fat - 12.8 g
- Saturated Fat - 2.6 g
- Cholesterol - 37 mg
- Sodium - 1472.3 mg
- Total Carbohydrate - 71.7 g
- Dietary Fiber - 3.3 g
- Sugars - 6.3 g
- Protein - 22.2 g
- Calcium - 64.8 mg
- Iron - 3.1 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Brown meat. Add celery, onion, mushrooms; saute. Add 1 cup water, cook covered 15 minutes, stirring occasionally.
Step 2
In a separate cup, mix 1 cup cold water with cornstarch, soy sauce, sugar, bouillon cube and molasses; stir, then add to meat and vegetable mixture. Cook uncovered, stirring until thickened (I would add cornstarch at last so doesn't break).
Step 3
Add water chestnuts then chop suey vegetables. Simmer approximately 20 minutes uncovered.
Step 4
Serve with rice and crisp chinese noodles.
Tips
No special items needed.