Sub-Gum

Happy Tuesday Lovelies..

It was another very early morning here at our Little Blue House.. As usual MrD left for work at 12.30am and its always a great opportunity to start my housework. 

I managed to get all the ironing done before breakfast... 

The rest of the morning was spent on the daily cleaning... including a good clean of the living room. 

And as it was a simple dinner... I managed to put my feet up for an hour this afternoon with a roaring fire.. a nice cuppa.. and a bit of crochet. And of course... my faithful companion was never too far away..

So tonights dinner was something I had never heard of but when I saw a recipe for Sub Gum in the Better Homes and Gardens Magazine February 1942, I was intrigued and had to give it a try. Plus I had some meat and gravy left from Sundays dinner.. and although dubious.. I thought why not

Sub gum is a type of American Chinese dish from Cantonese cuisine and the name means numerous and varied So it combines multiple meats like chicken pork or shrimp and vegetables such as carrots celery and water chestnuts with a savory sauce often served over rice or noodles

This simpler version uses one meat.. pork.. and is perfect for using yesterdays leftover roast and gravy... and I must say it was surprisingly good.  I did change it slightly by halving the recipe.. which was more than ample for the two of us.. and I added a few carrot slices.. and a very little shredded cabbage and a couple of thinly sliced radish.. 

After all.. it is called "numerous and varied"

2 cups diced, cooked pork roast

2 cups chopped celery

1 tbsp chopped onion

2½ cups bean sprouts

1 4-ounce can mushrooms

1 cup leftover pork gravy

1 tbsp butter

Original Magazine Clipping

• Brown meat and onion in hot fat
• Drain the mushrooms and reserve mushroom liquor. 
• Brown the mushrooms in butter and add to pan
• Add celery, bean sprouts, gravy, and mushroom liquor
• Cook over low heat until celery is tender, about 30 minutes. 
• Serve over hot, fluffy cooked rice. 
• Serves 6.

Better Homes and Gardens Magazine 

February 1942