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apocalypsos) wrote2008-05-11 07:12 pm
apocalypsos) wrote2008-05-11 07:12 pm
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So my mom gave me her chow mein recipe.
Beef Chow Mein
2 hunks beef (My mom gave me a London broil to use as the beef, so I imagine that's about the size she means)
2 stalks celery
3 lbs. onions
1/2 bottle soy sauce
ginger to sprinkle
cornstarch
seasoning and broth (I assume she means boullion cubes here, since that's what she told me to get)
2 cans bean sprouts
Cut meat into strips. Cut celery on a slant. Cut onions thin. Put some oil in pot until hot. Then take meat and put it in pot. Stir meat until brown. Sprinkle very little ginger on meat. Then take 1 3/4 cups of water and put two broths. After meat is brown, dump water in and cook for 10 minutes. Then dump in the onions and celery lowering heat to medium and cook 20 minutes. Now strain bean sprouts in cold water. Then dump into pot. Then add cup of water, stir in cornstarch to thicken. Mix in 1/2 bottle of soy sauce. Let cook for 5-10 minutes and turn off.
I cut back on the onions if only because I don't like a whole lot of onions in anything, and the same goes with the bean sprouts. I'm cooking it now so we'll see how it turns out when I make it. I usually put it over those La Choy noodles. I could live off beef chow mein the way my mom makes it, so I really hope I can manage to make it without screwing anything up. :)
EDIT: Urgh. I just spent the past twenty minutes trying to clear smoke out of the kitchen because the bottom of the pan burned. Blah. I hate that frickin' pot. For some reason that one smokes the second you turn around.
2 hunks beef (My mom gave me a London broil to use as the beef, so I imagine that's about the size she means)
2 stalks celery
3 lbs. onions
1/2 bottle soy sauce
ginger to sprinkle
cornstarch
seasoning and broth (I assume she means boullion cubes here, since that's what she told me to get)
2 cans bean sprouts
Cut meat into strips. Cut celery on a slant. Cut onions thin. Put some oil in pot until hot. Then take meat and put it in pot. Stir meat until brown. Sprinkle very little ginger on meat. Then take 1 3/4 cups of water and put two broths. After meat is brown, dump water in and cook for 10 minutes. Then dump in the onions and celery lowering heat to medium and cook 20 minutes. Now strain bean sprouts in cold water. Then dump into pot. Then add cup of water, stir in cornstarch to thicken. Mix in 1/2 bottle of soy sauce. Let cook for 5-10 minutes and turn off.
I cut back on the onions if only because I don't like a whole lot of onions in anything, and the same goes with the bean sprouts. I'm cooking it now so we'll see how it turns out when I make it. I usually put it over those La Choy noodles. I could live off beef chow mein the way my mom makes it, so I really hope I can manage to make it without screwing anything up. :)
EDIT: Urgh. I just spent the past twenty minutes trying to clear smoke out of the kitchen because the bottom of the pan burned. Blah. I hate that frickin' pot. For some reason that one smokes the second you turn around.
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I really want red meat tonight. Now I have to go shopping. CURSE YOU!
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*cookies* thank you for sharing!
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I have a pot like that; I bought this - er, metal thingy with holes that sits over the burner and distributes the heat so it doesn't burn. I have no idea what it's called! It does work, though.
Sorry I'm late getting to this. Reorganising house = no internet. For a WEEK. I think I've got withdrawal or something!