Recipe(tried): Nankin Chow Mein (Nankin Restaurant)

NANKIN CHOW MEIN

Before we moved from Minneapolis in 1954 my mother asked the Nankin for their chow mein recipe. This is what she cooked for us whenever we missed the Nankin and the big city.

1 lb. chow mein meat
1 large bunch celery, chopped
1 onion, chopped
8 oz. fresh or canned sliced mushrooms, drained
1 cup water
1 cup cold water
3 tbsp. cornstarch
2 tbsp. soy sauce
1 Tbsp. sugar
1 beef bouillon cube
1 tsp brown sauce (or bead molasses)
1 can sliced water chestnuts, drained
1 can chop suey vegetables, rinsed and drained
hot cooked rice and crisp chinese noodles (for serving)

Brown meat. Add celery, onion, mushrooms; saute.

Add 1 cup water, cook covered 15 minutes. Stir occasionally.

In a separate cup, mix 1 cup cold water, cornstarch, soy sauce, sugar, bouillon cube. and brown sauce or bead molasses, Stir, and add to meat and vegetable mixture. Cook uncovered, stirring until thickened.

Add water chestnuts and chop suey vegetables. Simmer approximately 20 minutes uncovered.

Serve with rice and crisp chinese noodles.

VARIATION:
As my tastes have matured, I add fresh ginger, rice vinegar instead of sugar, a little hoisin sauce and garnish with green onions and toasted almonds.