Chicken And Pork Chow Mein Food

CHICKEN & PORK CHOW MEIN

Steps:

• In a small mixing bowl; combine marinade ingredients.
• Marinate chicken and pork 20 minutes.
• Prepare noodles: In a large skillet or wok; heat TB of oil.
• Add noodles and TB of soy sauce. Stir-fry until noodles are light brown, 2 minutes.
• Place noodles onto serving plate. Keep warm. In a mixing bowl; combine sauce ingredients.
• Reserve.
• Into skillet or work over medium high heat; stir fry chicken and pork in oil.
• Stir-fry until cooked through, 5 minutes.
• Add onions, celery, carrots, cabbage and green onion.
• Stir-fry 2 minutes until vegetables are crisp tender.
• Stir in sauce mixture.
• Bring to a boil; stirring until thickened.
• Spoon over noodles.

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.

CHICKEN AND PORK CHOW MEIN

Steps:

• 1. Stock: Put 2 whole chickens into an 8 quart heavy stock pot, add onion, celery, carrots, poultry seasoning, salt, pepper, garlic and enough water to cover. Bring to a boil, lower heat and simmer on low for about an hour and a half. Remove chicken from stock pot, place on large platter and set aside to cool.
• 2. Strain stock into large bowl, discard vegetables. Set bowl of stock aside.
• 3. Drizzle 2 tablespoons of vegetable oil into your stockpot (yes, the one you used to boil the chicken) When oil is hot add pork pieces, brown and season with salt and pepper. Then add onions, celery and mushrooms, sweat and season with salt and pepper again. Add enough reserved chicken stock to cover, there should already be a lot of juice from pork and veggies, cook and occasionally stir until celery is done.
• 4. Then add molasses, bean sprouts, water chestnuts, lemon juice and all but 1 cup of the reserved stock to the stock pot. Bring to a low boil, and let simmer low, uncovered for approx 10-15 minutes. *At this point, you may add canned baby corn and bamboo shoots if you desire.
• 5. In the mean time remove chicken meat from bones, discard bones, skin and fat. Cut or tear chicken into bite size pieces and set aside.
• 6. In a gravy shaker or jar with tight fitting lid, mix and shake corn starch with 1 cup of reserved stock. Slowly add to stock pot, cook and stir until thickened. (It only thickens slightly) Then add chicken meat and soy sauce. Stir to heat through.
• 7. Serve over hot white or brown rice, top with soy sauce and chow mein noodles, if desired. Enjoy!
• 8. *When I freeze this, I do not thicken it. I thicken it as I need it. I thaw, then re heat 6ish cups of chow mein, then in a gravy shaker or jar with tight fitting lid, I shake 1 cup of chicken broth/stock with 2 heaping tablespoons of corn starch until dissolved and mixed well, then when chow mein just starts to boil I stir in corn starch mixture and stir gently until thickened. (It only thickens slightly)

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 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.

CRISPY CHICKEN CHOW MEIN

Steps:

• Bake chicken breast bites as directed on package.
• Meanwhile, heat oil in 12-inch skillet over medium-high heat until hot. Add celery and carrots; cook 3 to 5 minutes or until crisp-tender, stirring frequently. Add sugar snap peas and bell pepper and onion stir-fry; cook 3 to 5 minutes or until vegetables are tender, stirring frequently.
• Add chicken breast bites to skillet. Stir in stir-fry sauce. Cook 3 to 5 minutes or until thoroughly heated, stirring frequently. Serve over chow mein noodles. Sprinkle with cashew halves.

PORK CHOW MEIN

Steps:

• Heat the oil in a deep skillet or wok.
• saute the onion and celery 5 minutes.
• Mix in the pork, soy sauce and sprouts.
• cook 2 minutes.
• Mix the cornstarch with the broth.
• add to the skillet, stirring steadily to the boiling point.
• cook 3 minutes more.
• Serve with rice or chow mein noodles.

AUTHENTIC CHINESE PORK CHOW MEIN

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.

CASHEW CHICKEN CHOW MEIN (EASY)

Steps:

• Cut chicken in thin strips, place in shallow dish.
• Combine teriyaki sauce, ginger and garlic.
• Pour over chicken.
• Cover and chill 1 hour.
• Drain chicken, discard marinade.
• Stir fry celery,and onions in 1 TBS oil in large skillet 3 minutes.
• Remove from skillet and set aside.
• Stir fry chicken in remaining oil 4 minutes.
• Remove from skillet and set aside.
• Mix broth,cornstarch and soy sauce.
• Pour into skillet and cook and stir until thickened.
• Add vegetables, chicken and cashews, stir until heated thru.
• Serve over chow mein noodles.

QUICK AND EASY CHICKEN CHOW MEIN

Steps:

• Brown onions in butter.
• Add chicken, celery and other veggies.
• Mix chicken broth, soy sauce and sugar and pour into pan with chicken and veggies.
• Simmer for 30 minutes.
• Thicken with the 1 tablespoon cornstarch mixed with just a little bit of water.
• Serve over chow mein noodles or rice.

CHICKEN AND PRAWN CHOW MEIN

Steps:

• Cook the egg noodles according to pack instructions, then refresh in cold water and drain well.
• Heat a large wok or pan over a high heat. When hot, add peanut oil and when smoking add chicken and prawns, stir fry 2-3 minutes.
• Add ginger, garlic and spring onion, cook for 1-2 minutes.
• Add sugarsnap peas and carrot and continue to cook for a further 3-4 minutes.
• Finally, add the cooked noodles, chow mein stir fry sauce and cook for a further 2-3 minutes, tossing carefully.
• Place noodles into a large serving bowl, top with bean sprouts and serve. Enjoy with a refreshing glass of beer.