[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]QUICK AND EASY PORK CHOW MEIN[/title][fusion_text]Week of September 1st-5th 2014
2 C cooked, shredded pork (I always use cooked shredded chicken)
1 C sliced celery
1/2 C chopped onion
1/2 C chopped red or green pepper
1 t chicken flavored instant bouillon
1 t sugar
1/8 t black pepper
1 1/2 C water
2 T soy sauce
1 can bean sprouts, drained (16 oz)
2 T cornstarch
1/4 C cold water
Combine chicken, celery, onion, red pepper, bouillon, sugar, black pepper, 1 1/2 C water and soy sauce. Cover, bring to a boil then simmer 10 minutes. Stir in bean sprouts. In small bowl combine cornstarch and 1/4 C water until smooth and add to skillet mixture until thickened. Serve over chow mein noodles and/or brown rice. 4-6 servings
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