0 recipes from contoocook and beyond


l lb. cooked pork loin or chicken cut into very small cubes
2 tbsps. oil
2 cups finely chopped celery
l cup finely chopped onion
l clove minced garlic
l/8 tsp. dried ginger
2 tbsps. soy sauce
2 tbsps. sherry
l cup chicken broth
l tbsp. molasses
l can fancy Chinese veggies
l can bean sprouts, drained and rinsed
l can sliced water chestnuts
l tbsps. corn starch mixed with 3 tbsps. water
l lb. fine egg noodles
Dry chinese noodles for garnish
In a large skillet heat oil and then add celery, onion and garlic. Saute until onions are wilted and celery is softened. Meanwhile blend together the soy sauce, sherry, chicken broth and molasses. Add the chinese bveggies, bean sprouts and water chestnuts, cook for 2 mins. then stir in the sauce and meat. Stir to combine well and then add the corn starch to thicken the sauce. Cook for an additional 5 mins. until piping hot. Serve over egg noodles garnished with topping.
Concord Monitor

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