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TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min.
MAKES: 6 servings


  • 1 pound boneless pork loin
  • 2 garlic cloves, minced
  • 4 tablespoons reduced-sodium soy sauce, divided
  • 2 tablespoons cornstarch
  • 1/2 to 1 teaspoon ground ginger
  • 1 cup reduced-sodium 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


  1. Cut pork into 4-in. x 1/4-in. strips; place in a large resealable plastic bag. Add garlic and 2 tablespoons soy sauce; seal bag and turn to coat. Refrigerate for 2-4 hours.
  2. In a small bowl, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside.
  3. Heat oil in a large skillet or wok over high heat; stir-fry pork until no longer pink. Remove and keep warm. Stir-fry carrots and celery for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry 2-3 minutes longer.
  4. Stir cornstarch mixture; stir into vegetables. Return pork to the pan. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve with rice if desired. Yield: 6 servings.
Originally published as Pork Chow Mein in The Taste of Home Cookbook 2010, p138

Light-Bodied White Wine

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

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