CHOW MEIN recipe

5 to 6 lbs. chow mein meat, pork or chicken

4 1/2 qts. (9 lbs.) chicken stock

2 3/4 qts. (2 lbs., 12 oz.) celery, sliced 1/4 inch pieces

2 c. (8 oz.) onions, sliced

5 1/4 qts. (6 lbs.) bean sprouts

4 7/8 c. (1 lb., 10 oz.) water

chestnuts, sliced

4 cans bamboo shoots

1/2 c. (4 oz.) soy sauce

1/4 c. molasses

1 7/8 c. (9 oz.) cornstarch

1 c. (8 oz.) water, cold

1 1/3 tbsp. (1 oz.) salt

2 gal. (4 lbs.) chow mein noodles

Brown meat and onions. Add liquid and cook for 45 minutes. Add rest of ingredients except cornstarch and 1 cup cold water. Bring to a hard boil and shut off. Cover. Let stand until about 1/2 hour before you want to serve. Then bring to a boil and thicken with cornstarch mixed with cold water.