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Pork and Vegetable Chow Mein

 Pork and Vegetable Chow Mein
I've found stir-frying to be a good way of disguising vegetables that kids don't normally eat.—Jo Groth, Plainfield, Iowa
5 ServingsPrep/Total Time: 25 min.


  • 1 pound pork tenderloin, trimmed
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/2 to 1 teaspoon ground ginger
  • 1 garlic clove, minced
  • 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


  • Partially freeze pork. Slice across the grain into 1/4-in. thick
  • strips; set aside. Combine broth, soy sauce, cornstarch and ginger;
  • set aside. In a large skillet that has been coated with cooking
  • spray, stir-fry pork and garlic for 5 minutes or until lightly
  • browned. Add carrots, celery, onion, cabbage and spinach; stir-fry
  • for 3 minutes. Add broth mixture; cover and simmer for 3 minutes.
  • Yield: 5 servings.
Nutritional Facts: One 1-cup serving equals 167 calories, 4 g fat (0 saturated fat), 55 mg cholesterol, 506 mg sodium, 11 g carbohydrate, 0 fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.

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Pork and Vegetable Chow Mein (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.