Chow Mein Or Lo Mein Mixture Stir Fried Pork And Shrimp I Recipes

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.

SHRIMP AND BROCCOLI LO MEIN

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl.
• Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
• Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes.
• Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat.

SHRIMP LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
• Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.

CHOW MEIN WITH SHRIMP AND PORK

Steps:

• Drop noodles into boiling water and boil for five minutes.
• Rinse under cold water; drain.
• Mix with 1 tablespoon oil.
• Set aside.
• Mix shrimp with 1/4 teaspoon salt and cornstarch.
• Heat 1 tablespoon oil to 400ºF in wok and stir fry shrimp until they turn pink, about 1 minute; remove.
• Heat 2 tablespoons oil to 400ºF.
• Stir fry pork until color changes.
• Add sherry, 1 tablespoon soy sauce and sugar.
• Stir fry 1 minute; remove.
• Heat 2 tablespoons oil to 400ºF.
• Stir fry bok choy 1 minute.
• Add pork, mushrooms, 1 teaspoon salt, and 1 tablespoon soy sauce.
• Add stock; cook 3 minutes.
• Thicken with dissolved cornstarch.
• Pour in shrimp and bring to boil.
• Remove.
• Heat 3 tablespoons oil to 400ºF.
• Turn down to 350ºF and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake).
• Cook 5 minutes on each side.
• Remove to platter.
• Place cooked mixture on top of noodles.

SHRIMP CHOW MEIN STIR-FRY

Steps:

• Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
• While noodles cook, heat vegetable oil in a wok of large frying pan over medium-high heat. Add onions and fry for 2 minutes. Add shrimp, salt, and pepper; saute for 1 minute. Add ginger, parsley flakes, garlic powder, seasoned salt, and paprika; cook and stir for 1 minute. Stir in soy sauce, then add chicken broth and cook for 3 minutes.
• Stir in cornstarch and continue to cook until thickened. Add cooked chow mein noodles to the mixture; use tongs to toss and stir until noodles are fully coated. Remove from heat, let cool slightly, and serve.

QUICK SHRIMP LO MEIN

Steps:

• For the sauce: Mix together the stock, 3/4 cup water, the cornstarch and soy sauce. Stir well and set aside. For the noodles: Bring a pot of water to a boil, and then add the noodles and cook until al dente, 3 minutes. Drain under cold running water. Add the sesame oil to prevent the noodles from sticking together.
• Heat a wok over high heat and add the peanut oil. Add the ginger, mushrooms and garlic and toss together for a few seconds. Then add the shrimp and cook, stirring, for less than 1 minute. Add the choi sum leaves and toss together for 1 minute. As the shrimp starts to turn pink, add the Shaosing rice wine.
• Pour in the sauce and bring to a boil; this will take 1 to 2 minutes. Quickly add the cooked egg noodles and season with the sesame oil and dark soy. Stir together well for 1 minute, making sure all the noodles are coated in the sauce. Season the ground white pepper and transfer to a serving bowl. Serve immediately.

CHOW MEIN OR LO MEIN MIXTURE: STIR-FRIED PORK

Steps:

• 1. Soak dried mushrooms. 2. Slice pork thin or cut in strips. Slice celery, onion and soaked mushrooms. Cut scallion stalks in 1-inch sections. 3. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add pork stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce and sugar and blend in. 4. Add celery, onion and mushrooms stir-fry 2 minutes more. 5. Add stock and heat quickly. Cook, covered, another 2 to 3 minutes over medium heat. Then combine with soft-fried or tossed noodles, as indicated above. VARIATIONS: * Shred the pork and vegetables. Omit the stock and additional cooking in step 5. * In step 2, dredge the pork in a mixture of 1 tablespoon cornstarch and 1 tablespoon soy sauce. Omit the soy sauce at the end of step 3. * At the end of step 3, also blend in 1 tablespoon sherry. * In step 4, add with the other vegetables 1 cup Chinese cabbage stems, sliced and/or 4 water chestnuts, sliced. * After step 4, add 4 snow peas, cut in half. * Omit the soy sauce in step 3. After step 4, add a mixture of 1 tablespoon soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and a few drops of sesame oil. Continue stir-frying until pork is cooked through and vegetables are done. Omit step 5. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

HEALTHY CHICKEN (OR SHRIMP, OR PORK) LO MEIN

Steps:

• Prepare pasta per package directions.
• Heat wok or skillet on medium high heat. Add olive oil and garlic, cook for 1 minute. Add chicken and cook for 3 minutes stirring continuously.
• Add 3 tbsp soy sauce, sesame oil, and vegetables and cook until veggies are tender.
• Push mixture aside in pan and add eggs. let cook for 2 minutes and scramble eggs until done. Add to chicken and veggies.
• Add cooked pasta, corn starch, and remaining soy sauce and stir fry for 4 minutes until fully heated and sauce thickens.
• Serve and enjoy!

STIR-FRY STEAK LO MEIN

Steps:

• Freeze steak just until firm; cut diagonally across grain into 1/4-in. strips. Combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. , In a wok or large skillet, stir-fry meat and garlic in oil until meat is no longer pink. Remove to a platter and keep warm. , Add the cabbage, carrots, onion, mushrooms, celery and green onions; stir-fry for 3 minutes. Add pea pods and water chestnuts; stir-fry for 2 minutes. Add meat. , Stir bouillon mixture and pour into skillet; cook and stir until thickened. Gently toss in spaghetti and heat through.

CHOW MEIN OR LO MEIN MIXTURE: STIR-FRIED PORK AND SHRIMP I

Steps:

• 1. Shell, devein and dice shrimp then dredge lightly in cornstarch. Sliver pork, or cut in strips. Wash and stem spinach. Mince scallions. 2. Heat oil. Add scallions and stir-fry a few times until translucent. Add pork stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce. 3. Add shrimp, stir-fry until pinkish, then sprinkle with sherry and pepper. 4. Add spinach leaves and stir-fry until dark green and softened, but not limp. Then combine mixture with soft-fried (Chow Mein) or tossed noodles (Lo Mein). VARIATION: * For the spinach, substitute Chinese cabbage stems, cut in 1 1/2-inch sections and blanched. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.