But that didn't mean our mothers stopped trying for the exotic. Back before there was a pizza parlor on every corner and refrigerators had a freezer inside the main compartment that was the size of a shoebox, our clever mothers enlisted help from Chef Boyardee and La Choy to bring something different and tasty to the table.
Not for them just the simple opening of a can--magic and wonderful though its ingredients might be! No they did more than that. This Chow Mein recipe was refined over many versions. In the end it is the perfect fusion of Midwest with Far East. We hope you enjoy this throwback to the 50s flavor. For a true taste contrast, pick up some modern frozen egg rolls as an appetizer. It is quite an experience.
1950s Chow Mein
1 tablespoon butter
1 1/2 cups celery, decoratively sliced on the diagonal
8 ounces fresh mushrooms, caps cut in half or quarters depending on the size
1 1/4 cups low salt chicken broth ( a 10.5 ounce can)
1 1/2 tablespoons corn starch
1 1/2 cups diced cooked chicken breast
1 can chop suey vegetables, drained
1 can fancy Chinese vegetables, drained
1 can chow mein noodles
soy sauce, to taste
No one in the Midwestern small towns we lived in had a wok. So it is the frying pan that steps in to create the magic.
Melt the butter in a large frying pan. Add the celery, mushrooms and 1/4 cup of the chicken broth. Cover and cook over low heat, stirring occasionally, until the celery is just tender. While this is cooking, stir the corn starch into the remaining chicken broth and set aside. Add the cooked chicken to the frying pan and heat through. Add the broth and corn starch mixture and cook over medium heat until the pan juices are thickened. Add the vegetables and heat through. Add soy sauce, if desired. To serve, put the cooked Chow Mein on a large plate and surround with the crispy noodles.
Serves 4 to 6.
May the Year of the Goat find your path lined with primroses, carnations, and good luck.
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