Pork Chow Mein With Vegetables Recipes

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.

VEGETABLE CHOW MEIN

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
• Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
• In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
• Transfer the chow mein to a large bowl and garnish with the green onions before serving.

EASY VEGETABLE CHOW MEIN

Steps:

• Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.

CHOW MEIN WITH CHICKEN AND VEGETABLES

Steps:

• Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
• Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
• 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.
• Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.

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

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 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.