Best Pork And Vegetable Chow Mein Recipes

PORK AND VEGETABLE LO MEIN

Steps:

• Cook spaghetti according to package directions. Meanwhile, combine the cornstarch, broth, soy sauce, brown sugar, ginger and salt in a small bowl until smooth. Add pepper flakes if desired; set aside., Stir-fry pork in oil in a large skillet or wok for 4-6 minutes or until browned. Remove with a slotted spoon; keep warm. Stir-fry onion for 2 minutes. Add broccoli mixture; stir-fry 4-5 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Stir in peas. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Drain spaghetti. Add pork and spaghetti to the pan; heat through.

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.

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.

PORK AND VEGETABLE CHOW MEIN

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.

CHOW MEIN WITH PORK AND VEGETABLES

Steps:

• Slice the pork belly into thin strips. Put the pieces in a bowl and add the soy sauce, rice wine, sugar, salt and cornstarch. Mix, then set aside while preparing the other ingredients.
• Put the dried shrimp in a bowl and add 60ml (¼ cup) of water. Set aside to soak.
• Remove and discard the core from the base of the cabbage, then cut the leaves into bite-size pieces.
• Remove and discard the stem, core and seeds from the bell pepper. Slice the bell pepper into thin strips.
• Cut the spring onions and chives into 2.5cm (1 in) lengths. Cut the garlic cloves in half. Slice the ginger into fine shreds.
• Pour the oyster sauce into a bowl and add the soy sauce, rice wine, sugar, salt and sesame oil. Drain the dried shrimp and add the soaking liquid to the bowl. Stir well.
• Whisk the eggs in a bowl.
• Heat a wok over a medium flame, then add about 5ml (1 tsp) of cooking oil. Use a paper towel to rub the oil into the wok to coat it lightly but evenly.
• Pour half of the egg into the wok. Immediately swirl the wok so the egg is in a thin layer. Cook until the egg is matte on the surface. Lift the crepe out of the wok - it's OK if it breaks - and place on a cutting board. Coat the wok again with oil then prepare the remaining egg the same way, stacking the crepes on top of each other.
• Roll the crepes into a cylinder then slice them into strips about 5mm (¼ in) wide. Unroll the strips and set aside.
• Wash the wok then place it over a high flame. When the wok is hot, add 10ml (2 tsp) of oil. Swirl the wok to coat it with the oil, then add the cabbage. Sprinkle lightly with salt then stir-fry over a high flame for about a minute, or until the cabbage is lightly wilted. Add the spring onion, chives and shrimp and stir-fry for about 30 seconds. Transfer the ingredients to a medium-size bowl.
• Place the wok back over a high flame (no need to wash it) and add about 10ml (2 tsp) of cooking oil. When the oil is hot, add the garlic, ginger and bell pepper. Stir-fry for about 45 seconds, or until the bell pepper starts to wilt. Remove the ingredients from the wok, putting them into the bowl with the other vegetables.
• Place the wok back over a high flame (again, no need to wash it) and add about 10ml (2 tsp) of cooking oil. When the oil is hot, add the pork belly and marinade. Stir-fry over a high flame until the meat loses its pink colour.
• Add the vegetables and shrimp back to the wok and mix well. Spread the noodles over the ingredients, then leave to cook undisturbed for about 30 seconds.
• Pour the oyster sauce mixture over the noodles. Mix well, then stir-fry almost constantly until the noodles are hot. Taste the noodles and correct the seasonings, if necessary. Mix in the strips of egg crepe.
• Transfer the ingredients onto a platter and serve, with chilli sauce on the side.

PORK CHOW MEIN WITH VEGETABLES

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.