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"This crunchy combination is quick to fix and a great way to use up leftover pork roast," writes Deborah Stark of Cavalier, North Dakota. "I've substituted leftover turkey for the pork with equally pleasing results."
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 291 calories, 12 g fat (6 g saturated fat), 63 mg cholesterol, 1,113 mg sodium, 28 g carbohydrate, 2 g fiber, 17 g protein.
Originally published as Pork Chow Mein in Quick Cooking March/April 2000, p14
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Reviewed on Jun. 26, 2011 by Huggups
This was delicious! I used low sodium soy, bouillon and just a pinch of salt. I also added beansprouts. Next time instead of bouillon, I may use low sodium chicken broth. I used leftover pork but will definitely be making this again using any other meat leftovers.
Reviewed on Dec. 14, 2010 by elvis4fun
I liked this a lot. I didn't modify it but I may add canned chow mein vegetables but we liked it the way it is.
Reviewed on Mar. 18, 2010 by 123Lon
Use unsalted butter, no salt, low sodium bullion granules and soy sauce will cut down the very high sodium of this recipe.LAG
Use unsalted butter, no salt, low sodium bullion granules and soy sauce will cut down the very high sodium of this recipe.
LAG
Reviewed on Mar. 18, 2010 by Obermiller
I make it a little differently. I don't combine the rice firstly. I start w/hamburger, add some garlic then any leftover meat I have. I use cken broth instead of granuals, 2 T Soy Sauce instead of 1. Other than that Sometimes peapods to go w/everything else. This is truely my "comfort food" dish. It's a good basic receipe! I didn't know anyone else did this receipe.
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