Ingredients
1 lb pork blade
1 cup dry red wine
1 cup sliced celery
3 tbsp soy sauce
1 tsp monosodium glutamate
1 dry red wine
1 can chinese vegetables(16oz)
3 cup chow mein noodles
1 lb arm steak
1 cup water,boiling
1/2 cup finely chopped onion
2 tsp instant beef bouillon
2 1/2 oz sliced mushrooms,drained
1/4 cup cornstarch
2 tbsp brown gravy sauce
Directions
Trim excess fat from steak. Cut steak diagonally into very thin
strips. Lightly grease 10-inch skillet with excess fat. Brown steak;
drain off fat.
Stir in 1 cup wine, the water, celery, onion, soy sauce, instant
bouillon and monosodium glutamate. Heat to boiling; reduce heat.
Cover and simmer 30 minutes.
Measure reserved mushroom liquid; add enough wine to measure 1/4 cup
if sauce over ribs.
Stir in mushrooms, Chinese vegetables and gravy sauce. Heat to
boiling. Boil and stir 1 minute. Serve over chow mein noodles.
Servings: 4 servings
Pork Chow Mein Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork
The History of Recipes
It is possible to track the history of written recipes back into distant history, in truth as far as pharonic Egypt, and maybe even further. Interesting though that maybe, these, old records were just basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a number of scripts which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the early Romans made use of many aromatic flavors, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. Later, there are two interesting cookery books which were published in the 1300s - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are not about the indian curry that is served today, but instead recipes for the types of meals eaten by the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices prompted an increase in books on cookery, the majority of which are kept safe in private libraries. The arrival of television brought us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Pork Chow Mein recipe.
