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Pork Chow Mein Recipe

Pork Chow Mein Recipe photo by Taste of Home

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I give all the credit for my love of cooking and baking to my mother, grandmother and mother-in-law. That trio inspired delicious dishes like this hearty skillet dinner. When we get a taste for stir-fry, this dish really hits the spot. -Helen Carpenter, Albuquerque, New Mexico

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Pork Chow Mein Recipe

Prep: 15 min. + marinating Cook: 15 min.

Yield: 6 Servings

15 15 30

Ingredients

1 pound boneless pork loin
2 garlic cloves, minced
4 tablespoons soy sauce, divided
2 tablespoons cornstarch
1/2 to 1 teaspoon ground ginger
1 cup chicken broth
1 tablespoon canola oil
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 cup chopped onion
1 cup coarsely chopped cabbage
1 cup coarsely chopped fresh spinach
Hot cooked rice, optional

Directions

Cut pork into 4-in. x 1/4-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. Yield: 6 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium broth and reduced-sodium soy sauce and served without rice) equals 173 calories, 8 g fat (0 saturated fat), 40 mg cholesterol, 419 mg sodium, 11 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 2 meat, 1 vegetable.

Originally published as Pork Chow Mein in Taste of Home February/March 1995, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Pork Chow Mein

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Reviewed on Aug. 03, 2012 by Mrs_T

This is a go-to recipe when I want to make a stir-fry with pork. The sauce is excellent and works well with other meats also. I made this again last night but instead of the celery, spinach and cabbage I substituted a 1-pound bag of coleslaw mix. I also added a few torn mustard greens and some julienned zucchini. It was excellent!