I got this recipe from my daughter, Shellie's mother-in-law, Cathy Kleven (who unfortunately isn't with us any more). She had made it when my daughter was pregnant with my grandson and was having complications so we were trying to help her out as much as possible and I got to sample some and fell in love with it. You can make it with either chicken, ground pork or both and is a good, quick and economical dish that makes enough for a whole family. Thought I'd make some up for my son when he goes duck hunting to warm up with some eggrolls I made this week and apple pie..
It's a great recipe, try it some day, you'll enjoy it!
either 2 chicken breasts, cubed or 1 lb ground pork or a mix of both, browned in a large skillet or wok and seasoned with salt and pepper.
2 Tablespoons soy sauce
2 cups either chicken (if using chicken) or beef (if using pork) broth
1/2 cup chopped onion
1-1/2 cups thinly sliced celery
Cover and simmer 10 minutes.
Meanwhile mix together in a small bowl:
1/4 cup corn starch
1/4 tsp ground ginger
1 Tablespoons Hoisin sauce (in oriental section at grocers)
1/4 cup water
once the 10 minutes are up, add the mixture to the wok stirring until thickened. Taste and add more soy sauce (I add probably 1/8 cup more for the pork version, salt and pepper until the flavor you desire). serve over steamed rice and/or chow mein noodles.
you can add optional ingredients such as a small can of sliced mushrooms (I do), chopped water chestnuts, fresh bean sprouts, bamboo shoots, whatever you like in your chow mein..