Nankin chow mein recipe

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Cathy Kleven's Chow Mein
Cathy Kleven's Chow Mein Recipe
Cathy Kleven Chow Mein

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…

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No need to order in chow mein when you can make it yourself, this is just as good if not even better than any Chinese restaurant or take-out -- if you prefer more flavor then add in more soy sauce --- if desired after the pork is finished browning you may add in fresh minced garlic and stir for 2 minutes, this is only optional --- you will love this!

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a black plate topped with rice and veggies covered in sauces on top of it

Chow Mein is emblematic of Chinese-American food in the 1950s—an almost stew-y mass of celery, onions and bean sprouts, with a very specific flavor.

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