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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 gal WATER
- 8 lb CELERY FRESH
- 6 lb CABBAGE WHITE FRESH
- 12 lb ONIONS DRY
- 6 1/2 lb BEANS SPROUTS #10
- 1 lb STARCH EDIBLE CORN
- 4 1/2 lb NOODLE CHOW MEIN #10
- 1/2 c. CAKE MIX YELLOW #10
- 3/4 c. SOUP GRAVY BASE CHICKEN
- 3 c. SHORTENING, 3LB
- 2 tsp PEPPER BLACK 1 LB CN
- 2 Tbsp. GINGER Grnd
- 2 c. SOY SAUCE
Direcciones
- 1. Saute/fry ONIONS, CELERY AND CABBAGE IN SHORTENING Or possibly SALAD OIL 5 Min.
- 2. COMBINE SOUP & GRAVY BASE, CHICKEN, AND WATER FOR CHICKEN STOCK
- (SEE RECIPE NO. A-12). Add in SAUTEED VEGETABLES TO STOCK. DRAIN CHICKEN AND DICE INTO 1" Pcs; Add in TO VEGETABLES AND STOCK. COVER; SIMMER 10 Min.
- 3. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 6. RESERVE LIQUID FOR USE IN STEP
- 4.
- 4. COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH PASTE; Add in GINGER, PEPPER, SOY SAUCE AND MOLASSES.
- 5. Add in LIQUID Mix SLOWLY TO Warm MEAT Mix, STIRRING CONSTANTLY. COOK 5 TO 8 Min Or possibly Till THICKENED.
- 6. Add in BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.
- 7. SERVE 1 C. (2-NO. 8 SCOOP) CHOW MEIN OVER 1/3 C. NOODLES.
- NOTE:
- 1. IN STEP 1: 13 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS. 11 LB FRESH CELERY A.P. WILL YIELD 8 LB CELERY Pcs.
- 7 LB 8 Ounce FRES CABBAGE A.P. WILL YIELD 6 LB CABBAGE COARSELY CUT.
- NOTE:
- 2. IN STEP 1, 1 LB 8 Ounce (2 Quart) DEHYDRATED ONIONS MAY BE USED.
- NOTE:
- 3. IN STEP 3, 6-NO. 303 CN CANNED BEAN SPROUTS MAY BE USED.
- NOTE:
- 4. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
- NOTE:
- 5. CHICKEN CHOW MEIN MAY BE SERVED OVER Warm RICE (SEE RECIPE NO. E-5) OMIT STEP 7.
- SERVING SIZE: 1 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1853g | |
| Recipe makes 12 servings | |
| Calories 1744 | |
| Calories from Fat 914 | 52% |
| Total Fat 106.29g | 133% |
| Saturated Fat 20.01g | 80% |
| Trans Fat 17.13g | |
| Cholesterol 0mg | 0% |
| Sodium 3506mg | 146% |
| Potassium 2291mg | 65% |
| Total Carbs 180.91g | 48% |
| Dietary Fiber 27.5g | 92% |
| Sugars 39.38g | 26% |
| Protein 33.62g | 54% |
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