CHOW MEIN

*Spring Collection- 2 TB oil 1/4 lb diced lean raw pork or 1/2 cup cooked shredded chicken 1/2 small onion, sliced 2 stalks celery, sliced thin 1 can bean sprouts,drained 1 small can sliced mushrooms, drained 2 TB bamboo shoots, sliced thin 2 oz Chinese padded green peas,optional 1/2 cup water 1 TB salt 1 tsp sugar dash of season salt 1 TB soy sauce 2 TB cornstarch 3 TB water 1 large can chow mein noodles 2 TB cut-up green onion 3 TB chopped toasted almonds Heat oil in large skillet. Add pork and cook over medium heat until lightly browned. Add onion; cook and stir until browned. Add remaining vegtables, 1/2 cup water,salt and sugar. Cover; bring to a boil over high heat. Stir well; replace cover and cook 2-3 min until vegtables are just tender-crisp. Remove cover, reduce heat. Add season salt and soy sauce. Make a paste of cornstarch and 3 TB water; add slowly, stirring constantly until gravy thickens. Spoon over crisp noodles; garnish with green onion and toasted almonds. YIELD: 5-6 servings. CHOP SUEY: Follow same recipe but omit chow mein noodles; serve over boiled rice.(Source: Dorothy Dean)