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Chow mein can take many guises one of them is ‘Shrimp Chow Mein.” All chow mein dishes however are prepared using the stir-fry technique regardless of the ingredients. In this particular chow mein dish we use cream of mushroom soup mixed with other ingredients to make the sauce. As most stir-fry dishes the sauce is what gives it its flavor. The sauce is the most important part of the dish. Unlike some of the other chow mein recipes this one makes rather extensive of canned goods, but it is as good as the other dishes. This also demonstrates that the Chinese cooks will use anything that comes too hand in their cooking.

Ingredients

Cook Vegetables First

¼ cup of salad oil

1 cup chopped onion
1 cup sliced celery or bok choy
1 cup chopped green pepper
1 pkg. bean sprouts

Add to dish after cooking vegetables

1 can cream of mushroom soup
1 (3 oz.) can (2/3 c.) broiled sliced mushrooms, drained
1 (5 oz.) can (2/3 c.) water chestnuts, drained

Sauce

2 tsp. cornstarch
3/4 c. cold water
1/4 c. soy sauce

Meat

2 c. cleaned, cooked or canned shrimp

Put cooked ingredients on top of the noodles before serving.

1 lg. can chow mein noodles

Makes 6 to 8 servings

Instructionsseaf

In ¼ cup of salad oil cook the onions, celery or bok choy and the green pepper. Cut the celery by cutting it into diagonal slices about 1 inch thick. Cut the pepper into squares about 1 inch square. Cook them for 2 minutes, and then add the soup. In a separate bowl mix the water with corn starch stirring constantly until there are no lumps add the soy sauce. Then gradually add to the mixture you have cooked previously. Cook and stir-fry until the mixture thickens. Cut your shrimps in half lengthwise. Add the shrimps along with canned mushrooms, water chestnuts and bean sprouts. Heat this mixture thoroughly then serve in a plate on top of the noodles.

Check the article “Beef Chow Mein” for another way of preparing this dish by substituting shrimp for the beef. http://www.notecook.com/Main-Course/Meat/Beef-Chow-Mein.550139