Recipe: Farm Journal's Pork Chow Mein...

From their 1959 cookbook:-
CHOW MEIN

1 1/2 lbs lean pork, thinly sliced
1/4 c. cornstarch
2 tsp. sugar
5 Tblsp. soy sauce
2 Tblsp. oil
2 Tblsp. fat
2 c. water
1/2 tsp. monosodium glutimate (most people no longer use this)
1 1/2 c. celery, sliced
1 c. onions, chopped or sliced
1 Tblsp. molasses
1 (8 oz) can water chestnuts, sliced
1 (1 lb. 4 oz.) can bean sprouts (2 c.)
1 (4 oz.) can sliced mushrooms, drained
salt & pepper
1 small bunch green onions,
Toasted whole blanched almonds

Cut meat into thin strips. Combine 2 T. cornstarch and sugar; blend in 1 T. soy sauce and oil. Let meat stand in this mixture 10 minutes. Brown lightly
on all sides in hot fat; add remaining soy sauce, 1 1/2 cup water and monosodium glutimate. Simmer 45 minutes.

Add celery and onion; simmer 10 to 15 minutes. Blend remaining cornstarch and 1/2 cup water; stir into meat mixture. Add molasses, water chestnuts, bean sprouts and mushrooms. Heat thoroughly and season with salt and pepper.

Garnish with green onions, cut into lengthwise strips, and toasted whole almonds. Serve with canned crisp fried chow mein noodles. Makes 6 to 8 servings. ENJOY!!!