Pork Chow Mein Stuffed Green Peppers Food

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.

CANTONESE PORK CHOW MEIN

Steps:

• Brown meat in oil. Push meat aside, add garlic, onion, pepper, saute until onion is soft.
• Combine corn starch, low-sodium soy sauce and broth, add to skillet. Cook until thickens and add stir-fry or chow mein vegetables to heat.
• Serve with chow mein noodles or fried rice, or also in flour tortillas for pork fajita tacos, if you prefer and enjoy.

CHOW MEIN

Steps:

• Season pork pieces with salt and pepper. Brown pork over medium high heat. Once browned, add enough water to cover the pork. Bring to boil.
• Add onion, celery, green pepper, mushroons and water chestnuts. Cook until the veggies are tender.
• At this point you may need to add more water depending on the amount of sauce you desire.
• Add chicken bullion and soy sauce ( to taste).
• Mix the cornstarch with a bit of water and add to pan. Sauce will thicken. (adjust amount of cornstach based on how thick you want the sauce).
• Adjust seasoning, serve over rice and/or chinese noodles.

BBQ PORK & PASTA STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350 degrees.
• While oven is heating up, cut peppers in half lengthwise and remove seeds and membrane.
• Also while oven is heating up, boil water for pasta.
• When water starts to boil, add pasta and cook till almost al dente'.
• In a separate pot large enough to hold cut peppers, add 4 cups of water and start boiling over medium heat.
• Add peppers and cook until peppers are slightly tender,drain.
• Mix together cooked pasta, pork, and BBQ sauce. ( at this time you can add more sauce if you think you want it "saucier " ).
• Divide pork/pasta mixture evenly between peppers, top each pepper with 1/8 cup of cheese.
• Place into a 11 x 9 inch dish that has been lined with aluminum foil and bake for about 25 minute or until filling is heated through and cheese is melted.

PORK CHOW MEIN STUFFED GREEN PEPPERS

Steps:

• 1. Chop green onion into small bite size pieces
• 2. Chop onion into small bite size pieces
• 3. Fry onions, red pepper, garlic, ginger, in about 1 teaspoon of oil.
• 4. Add drained chow mein vegetables, pepper & salt and continue to cook, on low.
• 5. Cut pork loin into small bite size pieces, and add to the vegetable mixture. Cook till the pork is completely cooked, if using raw pork.
• 6. Cool so it will be easier to handle.
• 7. Fill the peppers with the mixture; drizzle some soy sauce on top of the peppers.
• 8. Cover loosely, bake in a 375 oven till the peppers are crisp tender 30 - 45 minutes, depending on your oven "do not over cook the peppers."
• 9. Serve with rice and chow mein noodles.