1/2 cup butter
1 1/2 lb diced,beef,chicken or pork
2 cup onion, cut thin rings
2 tsp salt
1/4 tsp pepper, black
2 cup celery, fine chopped
2 cup water, hot
1 can beansprouts, drained
2/3 cup water, cold
1/4 cup cornstarch
4 tsp soy sauce
2 tsp sugar, granulated
A Recipe for
Chow Mein #2
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Food Tip |
This Recipe for Chow Mein #2 is one of thousands in the Recipes-to-go Asian Cookbook.
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
If you enjoy this Chow Mein #2 Recipe - you should enjoy the recipe collections you can find on the websites below:
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Food Tip |
This is a recipe for Chow Mein #2 from the recipe cookbook of Recipes-to-go (Asian)
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Food Tip |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Melt butter in wok. Add meat, stir and sear. Add onions and cook 5
minutes, add celery, salt and pepper, hot water; cover and cook 5
minutes. Add sprouts, mix throughly and heat, add balance of
ingredients and cook 5 minutes. Serve with chow mein noodles..
Serves: 8
Chow Mein #2 Recipe brought to you by Recipes To-Go