Chow Mein for Tomoko
"This is a really old fashioned dish my mum used to make. Tomoko has come to live with us, and tonight she made this for her first cooking lesson. Now I'll post it here then print it out for her."
photo by Chickee
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 tablespoons oil
- 1 medium onion, diced
- 500 g lean ground beef
- 1⁄2 large cabbage, finely sliced
- 3 celery ribs, finely sliced
- 2 medium carrots, cut into matchstick sized pieces
- 250 g frozen green beans
- 2 (40 g) packets chicken noodle soup
- 2 1⁄2 cups water
- 2 teaspoons curry powder
- 2 tablespoons tomato sauce (ketchup)
- 2 tablespoons soy sauce
directions
- Heat the oil in a large wok or saucepan over medium heat.
- Add the onion and cook until softened.
- Add the meat, and cook until the meat changes colour.
- Now add the remaining ingredients, and stir well.
- Bring to the boil, then simmer for about 30 minutes or until the vegetables are well cooked, stirring occasionally.
- Serve in deep bowls over steamed rice.
- *This is a really old fashioned dish, and I like it well cooked, not crispy like modern Chinese food.
- It's even better reheated the following day.
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Reviews
-
I made this the other night. I didnt use this recipe, but it is exactly the same as mine, except I add 3 tablespoons of long grain rice, which I sprinkle over the cabbage. Thing is, I didnt have rice, so I used orzo, I didnt have chicken noodle soup, so I used stock powder. it was awfull!! make this recipe, its perfevt! -
Blast from the past! This is exactly how I remember my grandmother making it, however with so many hungry mouths I believe she used pork mince as it was cheaper. I used turkey mince and it was the same as I remembered. Great for a change, not really Asian as by today's standards, but still tasty and my husband enjoyed this very much. -
Well this may seem like an old fashioned recipe to you Jan, but we have never had anything like it. As it was cooking, I had planned on feeding my 8 year old some meatballs as I never imagined she would eat anything like this. She came running into the kitchen to ask what the delicious smell was! We all really, really enjoyed this and I will make it again. I had none left to try for the next day. Thanks for a new family favourite, easy and delicious :) -
We had plenty of cabbages from the garden, and a freezer full of mince - what better way to use them up than in this delicious and hearty chow mein - you're right - just like mum used to make - yum!! -
I've always turned my nose up when people have described Aussie chow mein to me. But I had mince and cabbage to use and thought DH would enjoy this. Well, we both did, I loved it! I used half a packet of two mintue noodles, with some low salt beef stock powder instead of the evil flavour packet. This was perfect, just as written. Thanks, Jan.
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<img src=http://www.facebook.com/?ref=home#!/photo.php?pid=6904575&fbid=464057497463&op=1&o=global&view=global alt= /><br />Thanks for visiting my page and thanks too to any of you who take the time to make, review or photograph one of my recipes. <br /><br />I came to Recipezaar 9 years ago looking for a duck salad recipe. Bergy answered my request, I took a look around the site and joined that day (January 18th 2002). I can't remember my life without Recipezaar. I've made (and met) many wonderful friends through it.</p>
<p>In 2005, I was invited to host the brand new Australian/New Zealand forum, but quit that role recently and am really enjoying just being a Groupie!<br /><br />I am married to Russell. He was a widower with 3 teenage boys and I was a single parent with two little boys when we met in Feb 1992. We now have 5 wonderful grown men (my baby is 26), 5 beautiful partners (we finally got the girls) 2 special grandsons, and count ourselves so lucky. The night Russ and I met, we stayed up until 6am talking about food and wine and 18 years later, we are still doing it! </p>
<p>This mutal love of food lead to a huge weight gain for both of us (both around 110kgs) so at the end of March 2010, I decided enough is enough and embarked on my own weight loss program. We've reduced fat intake and protein portions, upped fibre (so lots of fresh fish, veg, salads and a bit more fruit), reduced alcohol and stopped snacking (unless it's a piece of fruit or a pickled onion or cucumber). I have lost 33 kg (or around 72 lbs) to date (August 2011)and I've gone from an Aus size 24 (US 20) to my current 14/16 (US 10/12) I'd like to lose a futher 8 kgs, but one step at a time! Russ has lost 38 kg so is the lightest he's been since arriving in Australia 32 years ago! I get a shock these days when I do the laundry cos his clothes are so SMALL!!!</p>
<p>People often say they are amazed because losing weight is so hard but I'm amazed at how easy this is. And so much nicer than the alternative I was looking at-lap banding! I can go out and eat and drink as I wish, then come home and be sensible. It's certainly working for us! I can walk, get up and down off the floor or ground, and I now buy clothes because I like them, not just because they fit!). My blood pressure has gone from dangerous to perfect, my cholesterol and blood sugars are perfect and way back into normal now so it's been really good from a health aspect too.</p>
<p>For every day this has taken, I feel like I've been given back two-my life has changed so much with the things I now feel I can do. I even managed to walk almost 11ks around the big red rock Uluru in the top picture and I know I couldn't have done it 12 months before. My eventual aim is to ride on the FRONT of the camel-recently, I had to ride on the back as I'm heavier than Russ lol. But twelve months ago I couldn't ride at all as I was out of the weight range to do so!</p>
<p>Once upon a time, I used to be a chef, cooking for a living, but now just really enjoy cooking for the two of us, family and friends. I think that my food knowledge has really helped in our weight loss though.</p>
<p>The middle photo was at my starting weight of 110kg taken in Feb 2010 and the bottom taken January 2011 and 24kg lighter, the TOP taken in April 2011 and 27kgs lighter! I can see the difference even if you can't LOL. I wish I knew how to edit them into order.</p>
<p>Russ and I still love our food-we wake up thinking about dinner and go to sleep remembering it. I especially like light, bright Asian food and if it has duck in it, that's an added bonus. We are keen fisher people and keep ourselves well supplied with fresh fish, squid, crabs and fresh yabbies (crawfish). <br /><br />In February 2006 we headed off on what was to be 3 years and two months travelling Australia. It was the most wonderful time of our lives but all things must end and in May 2009, we moved into a brand new villa unit. I realised then how much I had missed my own laundry room, kitchen and sofa (all things I took for granted until we travelled in our caravan). Since coming home, we've spent the winters travelling and fishing in the warm northerly parts of Australia and the summers in our gorgeous little home amongst friends and family. It's a wonderful life and I feel so very privilaged to be able to experience it!</p>
<p>When we leave home to travel, we take along all the food in our pantry, carry a domestic freezer, vacuum sealer, all our knives and favourite cookware and eat exactly the same as we would at home (perhaps we eat more fresh seafood)-we aren't on vacation-we're just living somewhere else!<br /><br /><br />Why did I give you the stars that I gave you??? <br />5 stars=awsome, fantastic, amazing, nothing to complain about <br />4 stars=very good, but I added something, felt it needed something, the recipe wasn't particularly well written or it really wasn't awesome, fantastic or amazing, just very good <br />3 stars=it was OK <br />2 stars=it was forgetable <br />1 star=no one could/would eat it tonight, tomorrow or ever again <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=6Vsv878m><br /></a></p>
