---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOW MEIN (CHICKEN)
  Categories: Chinese, Chicken
       Yield: 4 servings
  
       4 c  Chicken broth
       2 c  Diced celery
       1 c  Diced onion
       1 c  Chopped cabbage (bok choy if
            -available)
       2 tb Peanut oil
   1 1/2 c  Sliced fresh mushrooms
   1 1/2 c  Fresh bean sprouts
       2 tb Dark molasses
       1 tb Soy sauce
       1 tb Butter
       2    Eggs, beaten
       4    To 5 Tbl cornstarch
       1 lb Cooked, boned chicken, torn
            -into bite-size shreds
       1 cn Chow mein noodles
  
   In a saucepan, bring the chicken broth to simmer.  Add
   the celery, onion, and cabbage.  Simmer, stiring
   occasionally, until the celery is soft.
   
   Heat the peanut oil in a large skillet or wok.  Saute
   the mushrooms until they begin to soften.  Add the
   bean sprouts; cook and stir until they are soft.  Use
   a slotted spoon to place the celery, onion, and
   cabbage in the skillet.  Add the molasses and soy
   sauce.  Stir and cook, adding enough broth to keep it
   moist and loose.
   
   Melt the butter in a small pan over medium-high heat.
   Cook the eggs until firm, with minimal stirring.  You
   want an “egg pancake”.  Remove the eggs from the pan,
   season to taste, and slice into thin strips.
   
   Dissolve the cornstarch in the remaining chicken
   broth.  Stir into the vegetables in the wok, and stir
   as the mixture thickens.  Add torn chicken and heat
   through.
   
   To serve, put a layer of chow mein noodles on each
   plate and heap with the chicken and vegetable mixture.
   Top with the shreds of eggs.
   
   [ Sun Plus, The Baltimore Sun; Aug 28, 1990 ]
   
   Posted by Fred Peters.
  
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