Pork Chow Mein Recipes

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.

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.

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.

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.

Steps:

• Spray large nonstick skillet with nonstick cooking spray. Add chow mein meat; cook over medium-high heat for 5 to 7 minutes or until browned, stirring frequently. Add celery, carrots, onion and bell pepper; cook 2 minutes, stirring occasionally.
• Add broth, stir-fry sauce and sugar; stir to mix. Cook over medium heat for 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally. In small bowl, blend water and cornstarch until smooth. Add to skillet; cook and stir until thickened.
• Meanwhile, cook noodles to desired doneness as directed on package.
• Serve pork mixture over noodles. Sprinkle with cashews.

Steps:

• Heat the oil in a deep skillet or wok.
• saute the onion and celery 5 minutes.
• Mix in the pork, soy sauce and sprouts.
• cook 2 minutes.
• Mix the cornstarch with the broth.
• add to the skillet, stirring steadily to the boiling point.
• cook 3 minutes more.
• Serve with rice or chow mein noodles.

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.

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.
• Serve over chow mein noodles or hot cooked rice.
• Note: I don't really care for almonds in chow mein so I add a small can of water chestnuts (drained) in place of the almonds.

Steps:

• Brown meat in oil. Push meat aside, add garlic, onion, pepper, saute until onion is soft.
• Combine corn starch, low-sodium soy sauce and broth, add to skillet. Cook until thickens and add stir-fry or chow mein vegetables to heat.
• Serve with chow mein noodles or fried rice, or also in flour tortillas for pork fajita tacos, if you prefer and enjoy.

Steps:

• Partially freeze pork. Slice across the grain into 1/4-in. thick strips; set aside. Combine broth, soy sauce, cornstarch and ginger; set aside. In a large skillet that has been coated with cooking spray, stir-fry pork and garlic for 5 minutes or until lightly browned. Add carrots, celery, onion, cabbage and spinach; stir-fry for 3 minutes. Add broth mixture; cover and simmer for 3 minutes.