Nyssa gate city journal., February 17, 1972, Image 13

GRAPEFRUIT
PORK CHOW MEIN
INGREDIENTS:
5 lb. noodles
2-3 lbs. pork steak
1 large can bamboo shoots, chopped
2 4 oz. cans water chestnuts, chopped
i M stalks celery, chopped
g 2 medium carrots (optional), chopped
2 medium dry onions, chopped
2 green peppers, chopped
I lb. bean sprouts, washed
1/4 cup sugar
Salt to taste
4 cloves garlic (minced)
1 T MSG
Fresh ginger, grated (optional)
METHOD:
Thinly slice pork steak and brown in large frying
pan. Add about a cup of water, sugar, salt, and
garlic; let simmer for half an hour. (Add more
liquid if necessary.) Add bamboo shoots, water
k chestnuts, celery, carrots, onions, green pepper,
* and bean sprouts; cook until vegetables are tender
crisp. Pour the above cooked mixture over the
pan fried noodles to which you add the chopped
green onions, MSG and fresh ginger. Mix to­
gether until all the liquid has absorbed into the
noodles. Sprinkle soy sauce over chow mein when
serving.
ONIONS
PAN FRIED NOODLES FOR CHOW MEIN
METHOD:
Boil noodles until nearly done. Drain them
thoroughly before frying. Pour enough cooking
oil to cover bottom of skillet. Turn heat on
high. Brown noodles on both sides, turning
like a hot cake. Salt each pan of noodles as
I you fry. Do not stir noodles while frying. Drain
on paper towels. Break noodles into a large
pan and pour the cooked mixture over it.
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