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5 to 6 lbs. chow mein meat, pork or chicken
4 1/2 qts. (9 lbs.) chicken stock
2 3/4 qts. (2 lbs., 12 oz.) celery,
sliced 1/4 inch pieces
2 c. (8 oz.) onions, sliced
5 1/4 qts. (6 lbs.) bean sprouts
4 7/8 c. (1 lb., 10 oz.) water
chestnuts, sliced
4 cans bamboo shoots
1/2 c. (4 oz.) soy sauce
1/4 c. molasses
1 7/8 c. (9 oz.) cornstarch
1 c. (8 oz.) water, cold
1 1/3 tbsp. (1 oz.) salt
2 gal. (4 lbs.) chow mein noodles


Brown meat and onions. Add liquid and cook for 45 minutes. Add rest of ingredients except cornstarch and 1 cup cold water. Bring to a hard boil and shut off. Cover. Let stand until about 1/2 hour before you want to serve. Then bring to a boil and thicken with cornstarch mixed with cold water.

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