Hamburg Chow Mein Quick And Easy Recipes

Steps:

• 1. Fry hamburg in large skillet ~ drain grease if needed. Pour water in and add chopped celery and onion ~cover ~ let simmer til tender (10-15 Min)
• 2. Add canned bean sprouts and canned sliced or whole chestnuts that have been drained and rinsed under cold water then add to pan and heat til hot. (can also add canned mushrooms, whole or sliced)
• 3. Sauce: mix all ingredients together and stir as you add to hamburg ~ add more water as needed. (I add more soy sauce and worcestershire sauce to give it more zip)
• 4. Pour all over boiled Rice (around 2 cups) and top with chow mein noodles. QUICK & EASY !!!!!

Steps:

• Cook rice according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the broth, celery, bean sprouts, water chestnuts, mushrooms, pimientos, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. , In a small bowl, combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the celery, Chinese vegetables, gravy mixes and soy sauce. Cover and cook on low until celery is tender, 4-6 hours, stirring occasionally. Serve with noodles.

Steps:

• Cook noodles according to directions. Drain and set aside.
• In a small dish, combine the broth, cornstarch and salt; set aside.
• Heat the oil in a large skillet or wok, then add the onion, ginger and garlic. Stir-fry until you can smell it, about 1 minute. Add the veggies, until thawed, maybe 4 minutes.
• Add the chicken and broth. Cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Remove from heat.
• Stir the veggie mixture into the noodles.

Steps:

• Saute meat and onion in a small amount of butter or vegetable oil until meat is brown and no longer pink.
• Add salt, pepper, celery and water; cover and simmer for 20 minutes. Add bean sprouts.
• Blend cornstarch with 2 tablespoons water and add soy sauce, sugar and brown gravy sauce.
• Stir into meat mixture and heat until thickened.
• Serve over Chow Mein Noodles.
• VARIATION: Omit hamburger and use leftover pork roast cut into bite size pieces along with leftover gravy. Canned sliced water chestnuts and/or a can of baby corn is a lovely addition as well.
• NOTE: This may also be served over linguine instead of Chow Mein Noodles as in Lo Mein.

Steps:

• Brown onions in butter.
• Add chicken, celery and other veggies.
• Mix chicken broth, soy sauce and sugar and pour into pan with chicken and veggies.
• Simmer for 30 minutes.
• Thicken with the 1 tablespoon cornstarch mixed with just a little bit of water.
• Serve over chow mein noodles or rice.

Steps:

• In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is cooked through and no pink remains. Stir in celery and bell pepper. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender; drain.
• Stir water chestnuts and teriyaki glaze into beef mixture. Cook about 2 minutes, stirring frequently, until hot and bubbly. Remove from heat.
• Stir in coleslaw mix. Serve over noodles.