Pork Chow Mein Recipes
PORK CHOW MEIN
I give all the credit for my love of cooking and baking to my mother, grandmother and mother-in-law. That trio inspired delicious dishes like this hearty skillet dinner. When we get a taste for stir-fry, this dish really hits the spot. -Helen Carpenter, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 162 calories, Fat 6g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 561mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
PORK CHOW MEIN IN 30 MINUTES
A very tasty and easy recipe using left over pork roast. It is from a 1973 Betty Crocker "Family Dinners In a Hurry" cookbook.
Provided by Diamondlil
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
AUTHENTIC CHINESE PORK CHOW MEIN
No need to order in chow mein when you can make it yourself, this is just as good if not even better than any Chinese restaurant or take-out -- if you prefer more flavor then add in more soy sauce --- if desired after the pork is finished browning you may add in fresh minced garlic and stir for 2 minutes, this is only optional --- you will love this!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
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
This was a favorite with the grand kids. I sometimes use chicken breast in place of the pork. Serve over rice and crunchy noodles.
Provided by LLGARD
Categories World Cuisine Recipes Asian
Time 35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 9.5 g, Cholesterol 28.1 mg, Fat 9.9 g, Fiber 2.2 g, Protein 13.1 g, SaturatedFat 2 g, Sodium 559.6 mg, Sugar 3.5 g
MOM'S BBQ PORK CHOW MEIN
Who doesn't like chow mein? Now you can make your own with this BBQ Pork Chow Mein recipe! It's delicious, satisfying, and easier to make than you think!
Provided by Lisa from A Day in the Kitchen
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Combine all sauce ingredients in a bowl and whisk together. Set aside.
- Slice BBQ pork into strips. Set aside.
- Fill a medium pot with water and bring to a boil.
- Add steamed chow mein noodles to the boiling water and stir with chopsticks to loosen, about 1 minute.
- Drain the noodles in a colander and rinse well with cold water.
- Shake excess water from the colander and let noodles continue to drain.
- Heat a large wok over medium high heat.
- Add oil, then add sliced onions and carrots. Stir-fry for about 1 minute until fragrant.
- Add the BBQ pork to the pan and cook about 1 minute.
- Stir the sauce and add to the pan, mixing with all the ingredients. Let cook about 1 minute.
- Add the cabbage and bean sprouts and mix to combine.
- Add the noodles and the green onions.
- Using two spatulas or two cooking spoons, lift and toss all the ingredients in the wok to mix.
- Continue to mix until noodles are heated through and ingredients are well combined. No liquid should remain at the bottom of the wok.
QUICK PORK CHOW MEIN
"This crunchy combination is quick to fix and a great way to use up leftover pork roast," writes Deborah Stark of Cavalier, North Dakota. "I've substituted leftover turkey for the pork with equally pleasing results."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 291 calories, Fat 12g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1113mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
More about "pork chow mein recipes"
EASY PORK CHOW MEIN RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine ChineseCategory EntreeServings 4Total Time 20 mins
- In large saucepan, bring 6 cups water to a boil. Add vegetables; cook 1 minute or until green vegetables brighten. Drain.
- Spray large nonstick wok or skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork; cook and stir about 2 minutes or until pork is browned.
- Stir in vegetables and cornstarch mixture. Reduce heat to medium-low; cover and cook 3 minutes, stirring frequently, or until vegetables are crisp-tender and sauce has thickened. Serve over hot cooked rice; top with chow mein noodles.
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4.9/5 (14)Category MainCuisine ChineseTotal Time 30 mins
- Once the noodles become al dente, remove from the boiling water and place them in cold water to stop cooking. Drained and set aside.
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From bhg.com
4/5 (5)Total Time 45 mins
- If desired, partially freeze meat for easier slicing. Trim fat from meat. Thinly slice pork across the grain into bite-size strips. For sauce, in a bowl stir together water, soy sauce, cornstarch, sherry, bouillon granules, and pepper. Set aside.
- Pour oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Cook and stir ginger in hot oil for 15 seconds. Add celery; cook and stir for 2 minutes. Add mushrooms, fresh bean sprouts (if using), and green onions. Cook and stir for 1 to 2 minutes or until celery is crisp-tender. Remove vegetables from wok.
- Add half of the pork to hot wok. Cook and stir for 2 to 3 minutes or until juices run clear. Remove from wok. Repeat with remaining pork. Return all meat to wok. Push from center of wok.
- Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Add cooked vegetables, water chestnuts, and, if using, canned bean sprouts. Cook and stir until heated through. Serve with chow mein noodles.
PORK CHOW MEIN (WITH CRISPY NOODLES!) - RASA MALAYSIA
From rasamalaysia.com
4.6/5 (9)Category Chinese RecipesCuisine NoodlesTotal Time 20 mins
- Briefly blanch the egg noodles with hot water or par-boil the noodles according to the packet instructions. DO NOT OVERCOOK. Rinse the noodles immediately under running cold running water for 10 seconds. Drain and loosen the noodles in a colander, Set aside and air dry the noodles for 1 hour. This will ensure that the noodles are crispy after frying.
- Soak the dried shiitake mushrooms in hot water until softened. Squeeze the water in the mushrooms and cut them into thin slices. Marinate the pork with all the ingredients in the Pork Marinade. Mix all the ingredients of the Chow Mein Sauce together. Set both aside.
- Heat a wok or skillet over high heat, add 2 inches of oil. When the oil is hot and heated, lay the noodles flat in the wok or skillet. Turn to medium heat, do not move the noodles till they turned golden brown on the bottom. Turn and flip the noodles over and shallow fry the other side until golden brown and crispy. Repeat the same process until both sides are crispy. Remove the noodles from the oil and drain on a plate lined with paper towels. Remove the paper towels.
- Keep 1 table spoon of oil in the wok or skillet over medium heat, add the ginger, dried mushrooms and pork. Stir continuously for about 2 minutes or until the pork is cooked through. Add the bean sprouts and yellow chives, stir a few times before adding the Chow Mein Sauce. As soon as the sauce thickens, turn off the heat and transfer the sauce to the top of the crispy noodles. Serve immediately.
GARLIC PORK CHOW MEIN - DELICIOUS AND EASY BAKING RECIPES
From womanscribbles.net
Estimated Reading Time 3 mins
- Heat 4 tsp of oil in a large wok or pan over medium-high heat. Add ground pork and Asian spice blend, cook for 3-5 minutes, breaking the meat and stirring occasionally until it is no longer pink.
- Add the zucchini, carrots, bokchoy, garlic puree, noodles and water to the pan. Toss gently to stir, and cook for 5-8 minutes until the carrots are tender-crisp and the noodles are softened. Turn off heat.
- Add the honey garlic sauce, the soy sauce and seasoned rice vinegar to the pan. Stir gently to coat everything. If needed, add salt and pepper to taste, Serve the noodles and top with sesame seeds. Drizzle with sriracha (optional).
BBQ PORK CHOW MEIN - JUST LIKE TAKE-OUT – CHEFS NOTES
From chefsnotes.com
Estimated Reading Time 7 mins
- Heat a large frying pan or wok over medium-high heat. Add the sesame oil to the pan along with the onions, celery, and carrots. Cook, stirring every 30 seconds or so, until the onions start to soften, about three minutes.
SPICY PORK CHOW MEIN RECIPE - TODD PORTER AND DIANE CU ...
From foodandwine.com
- In a medium bowl, combine the soy sauce, oyster sauce, chile-garlic sauce, hoisin, rice vinegar, brown sugar and water. Set sauce mixture aside.
- Heat a large pan or wok over medium-high heat. Add the oil and stir in the garlic, onion and ginger. Cook until the garlic and onions are soft and fragrant, 2 to 3 minutes.
PORK CHOW MEIN - RECIPES - HAIRY BIKERS
From hairybikers.com
- Using a sharp knife, carefully trim the excess fat and sinew from the pork. Cut the pork in half lengthways and then into thin slices. Put it in a bowl and toss it with the five-spice powder, ½tsp of salt and plenty of pepper, then set aside.
- Bring a saucepan of water to the boil. Add the egg noodles and separate the strands with a wooden spoon. Bring the water back to the boil and cook the noodles for 3-4 minutes, or according to the packet instructions, until tender.
- Mix the sugar and cornflour in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml (3½fl oz) water, then set aside. Heat 1tbsp of the oil in a wok or a large nonstick frying pan.
- Transfer it to a plate and put the pan back on the heat. Add another 1tbsp of the oil and stir-fry the pepper and carrot for 2 minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry for 2 minutes until softened but not soggy.
- Tip everything onto a plate. Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until some are beginning to turn crisp and golden-brown.
- Tip the meat and vegetables back into the pan and stir-fry everything together, tossing all the ingredients for 1-2 minutes, or until they’re evenly mixed and piping hot.
PORK CHOW MEIN 肉絲炒麵 - AUNTIE EMILY'S KITCHEN
From auntieemily.com
- Process noodles as per packaging and let it dry in colander. It must be dry to the touch when you start to fry it. If you’re in a hurry, consider using a hair dryer and paper towels to dry the noodles
- Slice pork into shreds, marinate with 1 tsp light soy sauce, 1 tsp sugar and 1 tsp cornstarch. Mix well and set aside
- Slice shitake mushrooms into shreds, marinate with ½ tsp light soy sauce, ¼ tsp sugar and ½ tsp cornstarch. Mix well and set aside
PORK CHOW MEIN RECIPE - BBC FOOD
From bbc.co.uk
- Put the pork fillet on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Cut the pork in half lengthways and then cut into thin slices.
- Half-fill a medium pan with water and bring to the boil. Add the egg noodles and swish around in the hot water with a long wooden spoon to separate the strands.
- Mix the sugar and cornflour together in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml/3½fl oz water. Put to one side.
- Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the pan to the heat.
- Add an extra tablespoon of the oil and stir-fry the pepper and carrot for two minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry together for two minutes more until softened but not soggy.
- Pour the remaining oil into the pan and add the noodles. Stir-fry the noodles for 2-3 minutes, or until beginning to become crisp and golden-brown. Return the meat and vegetables and stir-fry together, tossing all the ingredients with two long handled spoons for 1-2 minutes, or until evenly mixed and piping hot.
- Stir the soy mixture to combine the ingredients again and pour into the pan. Continue tossing everything together for 1-2 minutes, or until hot and glossy.
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