1956 Chinese Cookbook
By Bruce Shawkey Some recipes from The Art of Chinese Cooking, by the Benedictine Sisters of Peking: CHOW MEIN Slice into fine strips, keeping each separate: 2 C. onions (slice lengthwise), 3 C. celery, 1 can bamboo shoots, drained, and 1 lb. pork, beef, shrimp, or chicken. In 1 T. oil fry meat until done. Take from heat. In another pan, slightly saute the onions in 1 T. oil and add them to the meat. Saute the bamboo shoots and 3/4 C. mushrooms, canned or fresh, in 1 T. oil and add to the meat. Slightly saute the celery in 1 T. oil and add to the meat. Finally add 1 can bean sprouts (1 lb.), drained or 3 C. fresh bean sprouts, sauteed, 1 T. fresh ginger, chopped, and a mixture of 1 t. sugar, 3 T. corn-starch, 5 T. soy sauce, and 3/4 C. soup stock. Heat thoroughly, stirring slowly. Serve hot with boiled noodles, fried noodles, or rice. Serves 8 to 10. Note: Vegetables should be "crunchy." LION'S HEAD Mix thoroughly 1 lb. uncooked lean pork, ground, 8 dried mushrooms, cho...
