Chow Mein

This recipe is typed on an old recipe card, covered with stains (suggesting it has been used many times).

2 Tbsp. cooking oil
1 lb. lean pork or chicken, cut into thin strips
3 cups thinly sliced, bias style, celery
1 cup sweet onion slices, cut thin
1 cup sliced mushrooms (sliced lengthwise, from top to bottom)
3 Tbsp. cornstarch
1 cup chicken broth
1/4 cup soy sauce
1 Tbsp. Worchestershire sauce
1 can (16 oz.) bean sprouts, drained
1 can (5 oz.) water chestnuts, sliced

With electric skillet heated to 375°F, heat oil and add either pork or chicken, or a combination of the two. Cook stirring occasionally, about 10 minutes. Push aside in a skillet.

Add celery, onion, mushrooms and cook until celery and onion are crispy-tender, about 3 minutes, stirring often.

Mix cornstarch in 1/4 cup water. Add to chicken broth with soy sauce and Worchestershire. Stir into vegetables and meat. Add sprouts, water chestnuts. Heat and stir until thickened.

Serve over hot rice that you mold in a teacup. If more color is desired, add a dash or two of brown gravy sauce. Makes 6 servings.