PORK CHOW MEIN RECIPE FOOD NETWORK RECIPES

Name: Authentic Chinese Pork Chow Mein
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 lbs lean pork, thinly sliced; 3 garlic cloves, chopped (optional); 1/4 cup cornstarch; 2 teaspoons sugar; 5 tablespoons soy sauce (divided, more is desired); 2 tablespoons vegetable oil; 2 tablespoons shortening; 1 3/4 cups water, divided; 2 stalks celery, diced; 1 large onion, chopped; 1 tablespoon molasses (do NOT omit); 1 (8 ounce) can sliced water chestnuts; 1 lb bean sprouts (or more); 1 (4 ounce) can mushrooms, drained; salt and pepper; 1 bunch green onion (optional); blanched almond, lightly toasted

AUTHENTIC CHINESE PORK CHOW MEIN RECIPE - FOOD.COM

Authentic Chinese Pork Chow Mein Recipe - Food.com image

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!

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs lean pork, thinly sliced
3 garlic cloves, chopped (optional)
1/4 cup cornstarch
2 teaspoons sugar
5 tablespoons soy sauce (divided, more is desired)
2 tablespoons vegetable oil
2 tablespoons shortening
1 3/4 cups water, divided
2 stalks celery, diced
1 large onion, chopped
1 tablespoon molasses (do NOT omit)
1 (8 ounce) can sliced water chestnuts
1 lb bean sprouts (or more)
1 (4 ounce) can mushrooms, drained
salt and pepper
1 bunch green onion (optional)
blanched almond, lightly toasted

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.

Nutrition Facts : Calories 513.5, FatContent 23.3, SaturatedFatContent 5.9, CholesterolContent 100.4, SodiumContent 1381.3, CarbohydrateContent 33.1, FiberContent 5, SugarContent 13.9, ProteinContent 44.2

LO MEIN NOODLES RECIPE | JET TILA | FOOD NETWORK

Lo Mein Noodles Recipe | Jet Tila | Food Network image

I love this dish, it's deceptively simple. If you have all the ingredients you can have a plate of delicious noodles on the table within 15 to 20 minutes with prep included. There really isn't such thing as a "Lo Mein" noodle so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be Lo Mein, Chow Mein, egg noodles, or pancit noodles. Most markets have Japanese Yaki Soba noodles in the cold case and those would work perfectly. Cooking spaghetti or fettuccine al dente, cold water rinsing, then allowing to dry in a colander will also make a great lo Mein. The traditional difference between Lo Mein and Chow Mein is Lo Mein is a soft noodle with some gravy and chow Mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted and over the 200 years Chinese food has existed in America and with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high temp oil like canola or peanut for cooking.

Provided by Jet Tila

Total Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup (60 ml) chicken stock
3 tablespoons (45 ml) oyster sauce
1 tablespoon (15 ml) soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
3 tablespoons (45 ml) vegetable oil
4 teaspoons ginger, thin julienne
2 teaspoons (10 g) garlic, minced
1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
2 to 3 cups fresh egg noodles, such as pancit
1/2 carrot, julienned
1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias
3 scallions, cut into 1/2-inch bias pieces

Steps:

For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
Stir the sauce, pour into the pan and incorporate all ingredients well.
Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.

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