Chow Mein with Rice

Okay...I can't really take credit for this recipe. It is my mother's. I've put my spin on it by opting to use fresh ingredients. By doing so, I'm in control of what goes into what I eat. No hidden preservatives, sugars or salts.


Rice
1 Tbsp butter
2 Tbsp EVOO (Extra Virgin Olive Oil)
2 cups long grain white rice
2 cups chicken stock
2 cups water


Chow Mein:
1 small yellow onion, sliced
3 stalks of celery, sliced
1 medium red bell pepper, chopped
1 large handful of matchstick carrots
2 - 14 oz. cans of bean sprouts, drained
1 lb. stir fry beef, chopped into bite size pieces
1 tsp Chinese Five Spice seasoning
1 Tbsp beef bouillon granules
1/4 cup worcestershire sauce
1/2 cup soy sauce
1/2 cup molasses
Salt and Pepper
5 cups - very hot water
2 or 3 Tbsp - corn starch mixed into cold water (pancake batter consistancy)
1 bag - chinese rice noodles


In a medium saucepan over medium high heat, melt butter and EVOO together, add rice and stir. Toast for about 2-3 minutes. Add chicken stock and water. Bring to a boil. Turn heat to simmer. Cover and let simmer until liquid is absorbed (approx. 20 mins.).

In a dutch oven over medium high heat, fry beef in a drizzle of EVOO (enough to coat bottom of pan). Add chinese spice and season with salt and pepper. Cook for about 3-4 minutes or until meat is no longer red. Remove meat from pan with a slotted spoon.

Add veggies and another drizzle of EVOO. Saute until veggies soften, then add 2 cans of bean sprouts.

In a 2 cup measuring cup dissolve 1 Tbsp of beef granules in very hot water. Pour into veggie mixture and add remaining water, worcesteshire sauce, soy sauce, and molasses. Add meat to pot. 

                       

Bring to a boil. Mix corn starch with water to make thickener. Gently pour into boiling chow mein. Stir thuroughly.

Turn off heat and let set for 10 minutes before serving over rice noodles.