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Chinese dish.
1 lb. lean pork steak
1 cup sliced celery
1/2 cup chopped onion
3 tbsp. soy sauce
1 tsp. monosodium glutamate (MSG)
2 cups beef broth
3 tbsp. cornstarch
1 can (3oz) sliced mushrooms, drained (reserve 1/4 cup liquid)
1 can (16oz) Chinese vegetables, drained
2 tbsp. brown gravy sauce (molasses type)
3 cups chow mein noodles
4 servings
Trim excess fat from meat.
Cut meat diagonally into very thin strips.
Lightly grease large skillet with excess fat; brown meat on both sides.
Stir in celery, onion, soy sauce, msg and broth.
Cover; simmer 30 minutes.
Blend cornstarch and reserved mushroom liquid; gradually stir into meat mixture.
Add mushrooms, Chinese vegetables and brown gravy sauce.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over chow mein noodles.
1 lb. lean pork steak
1 cup sliced celery
1/2 cup chopped onion
3 tbsp. soy sauce
1 tsp. monosodium glutamate (MSG)
2 cups beef broth
3 tbsp. cornstarch
1 can (3oz) sliced mushrooms, drained (reserve 1/4 cup liquid)
1 can (16oz) Chinese vegetables, drained
2 tbsp. brown gravy sauce (molasses type)
3 cups chow mein noodles
4 servings
Trim excess fat from meat.
Cut meat diagonally into very thin strips.
Lightly grease large skillet with excess fat; brown meat on both sides.
Stir in celery, onion, soy sauce, msg and broth.
Cover; simmer 30 minutes.
Blend cornstarch and reserved mushroom liquid; gradually stir into meat mixture.
Add mushrooms, Chinese vegetables and brown gravy sauce.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over chow mein noodles.
