Pork Chow Mein Recipe
Pork Chow Mein Recipe photo by Taste of Home
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Pork Chow Mein Recipe

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4.5 3 8
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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
TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 162 calories, 6g fat (2g saturated fat), 38mg cholesterol, 561mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 meat, 1 vegetable.


  1. 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.
  2. 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.
  3. 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.
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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Appy_Girl User ID: 1132413 241324
Reviewed Jan. 8, 2016

"Winner, winner in so many ways * This recipe can go 2 ways. Meatless and Meat included. I choose to do veggies only. Fabulous, tasty and very light in texture. It has great eye appeal and its quick and easy to make. Ingredients on hand makes it very cost effective. Its full of flavor and lacks nothing. I used Orzo instead of the rice. Just my preference. I will make this one again * Another Keeper.

Taste Of Home Volunteer Field Editor."

Mrs_T User ID: 941931 4971
Reviewed Aug. 3, 2012

"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!"

BakinGymnast User ID: 5767825 6697
Reviewed Dec. 31, 2011

"My brother and mom really liked it, but I thought it was missing something..."

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