About Me

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I have always had a passion for teaching and foods. I taught Family and Consumer Science Classes since 1971. My cooking school was open for 1 year and than I headed back to my old classroom for one more year at Forest City High School. Now with a second retirement, I plan to post recipes to this blog.. "2013 virtual classroom!"

Friday, April 15, 2011

Pork Chow Mein (Green Mill..... Mason City, Iowa... 1960's)

1/2-1 pound of ground pork
5-7 stalks of celery, (cut on a 45 degree angle) about 1/4 inch thick
1 can of bean sprouts, drained
2 green onions (white and green) finely sliced
4 cups water
4 chicken bouillon cubes
1-2 t. soy sauce
3 T cornstarch
2 T cold water

Saute the ground pork until pink is gone
Add celery, onions, bean sprouts, water, bouillon, and soy sauce

Bring to a boil and simmer until celery is tender crisp...it will continue to cook so stop early
Mix the water and cornstarch...use as a thickener by bringing the pot back to a boil and add until
thickens...Simmer again

Serve with steamed rice and chow mein noodles...Actually the Green Mill served it over chow mein
noodles.  I spoke with someone that grew up in Plymouth, Iowa and she knew the gentleman that made
this...He was Chinese....I have always wondered about so much celery, but it really tastes good...
Mother and I would go for lunch after my orthedonic appointment....FYI I had my braces on the day of President Kennedy's Funeral.