Sunday, September 26, 2010

At-home takeout Chinese : Chow Mein

I found this recipe a few years ago when looking for something different to make with pork. I'm also a HUGE Chinese takeout fan but to save on the sodium and the wallet, I make my own to hold me over between cravings for those little white paper boxes of goodness.

2 TBSP oil
1 lb pork, chicken, shrimp, steak, OR 1 bag broccoli slaw (for a vegetarian version)
4-5 stalks celery, sliced into thin horizontal slices
1 large onion, sliced
1 can bean sprouts with liquid
3 TBSP soy sauce - low sodium version
1 jar chicken/beef gravy (or 1 tsp cornstarch + 2 tsp cold vegetable stock/water for veg version)
salt and pepper to taste
chow mein noodles

Heat a large skillet on high, add oil and heat. Add meat and saute until browned. Push meat to the sides of pan, add celery and onion and cook until softened. Mix all together. Add spouts w/ liquid and cook about 10 minutes. Add soy sauce and gravy and cook for another 5 until well blended. Add salt and pepper to taste. Serve over the chow mean noodles.

* If making the veggie version, just skip the meat and add the broccoli slaw in with the celery and onion.

* This is also great in the crock pot, brown the meat in a skillet, and add all ingredients but the gravy/cornstarch. Cook for 3 hours on high or 5-6 hours on low. Mix well and add in the gravy/starch, cook for another 20-30 min to thicken.

WHY IS THIS GOOD FOR YOU?
* When you make at home takeout style dishes you control how much sodium goes in.
* Full of healthy veggies, even my onion hater would eat "the onions with the special chow mein seasonings"

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