Kay's Chow Mein Made Mine

I was originally given this recipe by my (now ex)sister-in-law Kay.
Since then I've made a few changes, as well as a few additions.

Brown

• 2 T. oil (olive or?)
• 2 med onions chopped (she has thin, I like them more chunky)
  
• 2 c. or 1lb cubed beef, pork, or chicken (or a mix)

Add

• 3 c. chopped celery ( thicker sliced on diagonal)
  

Mix and Add:

• 1 1/2 c. low sodium chicken broth or homemade
  
• 1/2 c. water
• 1 1/2 T. low sodium soy sauce
• 1 T molasses
• 1/2 t. sugar
  

Cover and Simmer 1 hour

Start Rice Now!

Last 15 min of cooking time (so they don't get so mushy/soggy) add any or all (optional):
1 c. fresh broccoli florets and stems chopped in chunks
(you can add the chopped stems with the celery if you like them less crunchy,
or slice the stems in thinner slices or smaller cubes)
1 c. fresh asparagus cut into 1 inch pieces
1 c. quartered or sliced portabello mushrooms
1 c. fresh pea pods
1 c. bean sprouts
1 8oz can/1 cup water chestnuts
1 8oz can/1 cup bamboo shoots
or 1 can chow mein vegetables

*Note if you add more than 2 extra ingredients, add another 1/2 to 1c water for more sauce.
You may also want to add an additional 1/2 T. soy sauce and/or 1 t. molasses to the additional water.

I tend to like to make all the veggie pieces chunky and so they're about the same size, for ease of use with utensils or chopsticks, and so it seems more filling.

Cover and let steam together 5 min.

To Thicken:
Mix

• 2T. cornstarch
• 1/2 c cold water

Stir into meat and veggies, really mixing it all from the edges of the skillet and turning it through so it's well mixed.

Turn heat to high and cover for 10 min.

Remove cover, stir and voilá!

Serve over brown or white rice

Top with Chinese rice noodles (optional)Yum!