Chow Mein
Ma Cusson Kitchen
Ingredients
12 cups water
10 bullion cubes
4 tablespoons sugar
1 cup celery
2 large onions
6 tablespoons soy sauce
10-12 tablespoons corn starch (to thicken)
Directions
Combine all ingredients, except corn starch
Bring to boil and let simmer until celery and onion are soft
Slowly add cornstarch, while simmering, until desired thickness (probably won't take it all)
Add (cooked) meat (hamburg, pork, chicken, beef)
Serve over chow mein noodles or
Combine with noodles and pour over bottom of hamburger bun, top with other half of bun for a Chow Mein Sandwich.
Notes
Originating in Fall River, Massachusetts, in the 1930s or 1940s, the chow mein sandwich typically consists of a brown gravy-based chow mein mixture placed between halves of a hamburger-style bun, and is popular on Chinese-American restaurant menus within the Fall River/New Bedford area and parts of neighboring Rhode Island (such as Tiverton). This sandwich is not well known outside of this small area of New England.