Pork Chow Mein In 30 Minutes Food

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:

• 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 CHAR SIU SAUCE

Steps:

• Place noodles in a large pan of boiling water and cook until just tender.
• Drain noodles in a colander.
• Spread out on a clean tea towel to dry.
• Cut onion into quarters or eighths and separate layers.
• Cut carrot into thin strips.
• Cut spring onions into 5 cm lengths and the capsicum into 2.
• 5 cm squares.
• Heat 1 Tablespoon of the oil in a heavy-based pan.
• Add half the noodles and cook over a moderate heat for 5 minutes or until a golden, crisp ´cake´ has formed.
• Turn noodle cake over and cook a further 5 minutes, adding another tablespoon of oil by drizzling it down the side of the pan.
• Remove noodles to a plate and keep warm.
• Repeat this procedure with the remaining noodles.
• Heat remaining oil in a wok and cook the garlic and ginger until light golden.
• Add the onion, carrot, spring onion, and capsicum and toss over a high heat for 3 minutes.
• Add the ham fat, pork and char sui sauce and cook a further minute.
• Add bean sprouts and toss for a few seconds.
• Dissolve the cornflour in a little of the stock.
• Add with the remaining stock to wok.
• Stir until the liquid boils and thickens.
• Place noodle cakes on a serving platter and use a knife to break them up.
• Pour pork mixture over.
• Serve immediately.

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.

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.