Pork with String Beans

This was good and healthy to......the thing that gets me is how different things taste when they are not made in a restaurant but fresh from the pan....

The House of Chan Cookbook.....1952


I take these recipes right out of the book so if it seems wacky it is the original recipe. These days sometimes I think we do add to much information. 

Pork with String Beans 

1 pound of young green string beans
2/3 pound ground pork shoulder
2 tablespoons cooking oil
1 small piece garlic smashed
2 tablespoon soya sauce (they really spell it this way)
1/2 teaspoon salt
1 onion, diced, or 1/2 cup canned water chestnuts, drained and chopped
1 1/2 cups boiling water
1 tablespoon cornstarch
1/4 cup cold water
1/2 head green lettuce chopped

Wash the beans, cut crosswise in very small pieces. These look funny they are from my garden and kind of striped. I cut them in half again to make smaller sizes. They tasted great.

Saute the meat in hot oil with the garlic. Stir and cook until browned. Add salt, onion, water  cook 1 or 2 minutes and stir. Add the beans and boiling water mix.

Cover the pan, bring to boiling point, and cook for 2 or 3 minutes stir again. Cover and cook 2 minutes. Mix cornstarch and cold water together and add. Stir into meat and beans. Stir and cook till sauce is thickened.

Place the chopped lettuce on a warm serving dish. Pour the meat mixture over it. This is a super easy great meal for any time. 

Egg Foo Young

This is a great little book lots of good recipe's it never ceases to amaze me that the back in the day cookbook were actually pretty healthy with what they knew. This little book is all about their own product but I have never made nor do I enjoy Egg Foo Young but this is going to change my mind...right?

El Molino Best Recipes....1953

 

Egg Foo Young 

Ingredients

6 large eggs
1/2 teaspoon salt
2 c bean sprouts
1 cup chopped steak or cooked gluten #601
2 small onions chopped
2 c brown rice
2 tbsp soy sauce
parsley and mushrooms (optional)




Beat the eggs foamy and add the rest of the ingredients except the rice and soy sauce.







 Blend lightly. Heat a small amount of shortening or butter in a large heavy skillet and pour portions into pan (same as hotcakes).




When set and brown on the bottom, turn, and brown well on other side.






Serve with hot steamed rice and any brown gravy with soy added.