Chowmeinwithshrimpandpork Recipes

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

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.

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 SUPREME CHOW MEIN SAN YAN WONG, HUNAN GARDEN

Steps:

• Combine all sauce ingredients, mix thoroughly and set aside.
• Heat wok over high heat for 40 seconds; add peanut oil. When wisp of white smoke appears, add sliced pork and stir until meat lightens in color.
• Add all vegetables and stir until coated, about 1 to 2 minutes. Add sauce and continue stirring until sauce thickens. Sprinkle sesame oil onto vegetables and mix.
• Place noodles on serving platter, cover with vegetable and pork mixture and serve.

QUICK PORK CHOW MEIN

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.

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.