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Pork Chow Mein
This recipe is easy and packed full of ‘good for you’ vegetables. Made with lean, pork tenderloin the meat becomes fork tender in this delicious dish.
All in all, pork chow mein is an easy, delicious and very good for you dinner option. Served over jasmine rice, it transforms into a satisfying and filling dish. We enjoy making Chinese-style dishes at home. For the simple fact, that you can then control the salt used in the recipe, add no MSG and you can prepare Pork Chow Mein with the vegetables that your family likes.
This recipe for Pork Chow Mein originally was my grandma’s recipe. Her recipe was super simple with only a few ingredients; pork steak, cubed, diced celery and one large can of bean sprouts, drained. Now that I think about it, it was really good but about as basic as it gets. Grandma browned the cubed cube steak in a small amount of oil and seasoned with salt and pepper.
In a large saucepan, in 2 cups simmering water, grandma would cook the celery until tender. She would fish the celery out with a hand-held strainer and add it to the pork. The bean sprouts are then added to the pork/celery mixture. A ‘slurry’ is made with celery water and cornstarch and stirred into the pork/celery/sprouts mixture until thickened. My grandma served pork chop suey or chow mein over minute rice.
Serve pork chow mein over hot jasmine rice.
- 1 pound pork tenderloin, cut into bite size pieces
- 2 garlic cloves, minced
- 4 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1/2 to 1 teaspoon ground ginger
- 1 cup chicken broth
- 1 (10-12 oz) bottle teriyaki sauce
- 2 tablespoons oil
- 1 cup thinly sliced carrots
- 1 cup thinly sliced celery
- 1 cup medium onion, chopped
- 1 (11 oz) jar bamboo shoots, drained
- 1 (11 oz) jar bean sprouts, drained
- 1 small cabbage, coarsely chopped
- hot cooked jasmine rice
- garnish with sesame seeds and sliced green onion tops
Place cubed pork in a medium bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours.
In a second bowl, combine the cornstarch, ginger, broth and teriyaki sauce until smooth; set aside.
Heat oil in a large skillet or wok on medium 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, bamboo shoots, bean sprouts and cabbage; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with the pork.
Bring to a boil; cook and stir for 3-4 minutes or until thickened.
Serve over cooked rice and garnish with sliced green onions.