Golden Pork Chow Mein Recipes

QUICK PORK CHOW MEIN

Steps:

• In a large skillet, saute rice in butter and salt until golden. Add the onion, celery and green pepper; cook until crisp-tender. Dissolve bouillon in boiling water; add to the rice mixture. Add pork; bring to a boil. Reduce heat; cover and cook for 5 minutes or until the rice is tender. , Combine cornstarch, cold water and soy sauce until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chow mein noodles.

PORK CHOW MEIN

Steps:

• Cut pork into 4x1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours., Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. , Remove and keep warm. Add carrots and celery; stir-fry for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve immediately over rice if desired.

PORK CHOW MEIN

Steps:

• Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
• Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.

AUTHENTIC CHINESE PORK CHOW MEIN

Steps:

• Cut meat into thin strips.
• Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.
• Pour over pork strips; toss well to coat, marinade in mixture for 20 minutes.
• In a wok or large saute pan heat 2 tablespoons shortening; brown the meat lightly on all sides in hot shortening (after browning the pork you may add in chopped garlic and saute for 2 minutes if desired).
• Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.
• Add in the celery and onions; simmer for 15 minutes more.
• In a small bowl, blend in remaining cornstarch with 1/4 cup water; stir into meat mixture.
• Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.
• Season with salt and pepper.
• Garnish with chopped green onions and toasted almonds.

PORK CHOW MEIN IN 30 MINUTES

Steps:

• In a large skillet, cook and stir pork, onion and celery in oil until onion is tender.
• Stir in mushrooms with liquid, bean sprouts, pimiento and chicken broth.
• Blend soy sauce and cornstarch; stir into vegetable mixture.
• Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Seve over chow mein noodles.

GOLDEN PORK CHOW MEIN

Steps:

• 1. Heat oil in large skillet or wok over medium-high heat until hot. Add pork cook and stir until browned. Remove pork from skillet cover to keep warm.2. To liquid in skillet, add carrots, celery, 1 cup water, soy sauce, sugar, bouillon, garlic powder and gingerroot mix well. Reduce heat to medium-low. Cover simmer 4 to 5 minutes or until vegetables are crisp-tender. Stir in cooked pork, bean sprouts, onions and pimientos cook until thoroughly heated.3. In small bowl, combine 1/4 cup water and cornstarch blend until smooth. Gradually stir into mixture in skillet. Cook and stir over medium-high heat until sauce is bubbly and thickened. Serve over chow mein noodles.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 310 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 3 g 15% * Cholesterol: 50 mg 17% * Sodium: 650 mg 27% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 3 g 12% * Sugars: 4 g * Protein: 21 g * Vitamin A: 60% * Vitamin C: 25% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 1 Starch, 1 Vegetable, 2 Lean Meat, 2 Fat or 1 Carbohydrate, 1 Vegetable, 2 Lean Meat, 2 Fat