Wednesday, August 1, 2012

Tribute to the 13 Colonies Part X - Chow Mein Sandwich

Tonight we are traveling to Rhode Island.  I visited Rhode Island in the late 90's both on business and pleasure.  I do not have any pictures to share.  

The state has an interesting history as well as a distinct beauty, from the wealthy estates of Newport to the quaintness of the other cities and towns.

When Roger Williams was banished from the Massachusetts Bay Colony for his beliefs in freedom of religion and separation of church and state, he helped to form Providence, along with the native Americans, in 1636.

Yes, I know; when I first heard of this dish, I said "Chow Mein what?"   This sandwich is popular in the Fall River, Massachusetts area, and in parts of Rhode Island.  I have to admit, while my recipe might not be "traditional," it was surprisingly good.

It's a brown gravy version of chow mein on a hamburger bun.   Often Chinese egg noodles are freshly fried.   I used store-bought noodles to save time. 

My dish is vegetarian. 

Here you go:

Serves 2.


1 tbs. olive oil
1 can Chop Suey vegetables, drained
1 tsp. garlic powder
1 tsp. honey
1/2 tbs. low sodium soy sauce
1/4 cup vegetable stock
1/2 tbs. gravy enhancer or browning sauce
1 tbs. butter
2 onion rolls, sliced
1/2 cup crispy chow mein noodles


Add olive oil to skillet.  Add vegetables and garlic powder.  Stir fry the vegetables for about two minutes.  

Add the honey, soy sauce, vegetable stock and browning sauce.  Bring to boil and reduce to summer until the sauce thickens, about two minutes.  Add the butter and cook until it melts.  Stir well.

Toast the buns lightly.  Serve equal amounts of the chow mein on the onion rolls.  Top with the chow mein noodles.
Post a Comment