Back to Pork Chow Mein

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Pork Chow Mein Recipe

Pork Chow Mein Recipe

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. YIELD:6 servings

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

  • 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.

Nutritional Facts

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.

Reviews for Pork Chow Mein

Sort By :
MY REVIEW
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.

Janie
Taste Of Home Volunteer Field Editor."

MY REVIEW
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!"

MY REVIEW
Reviewed Dec. 31, 2011

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

Loading Image

Wine Pairings

Light-Bodied White Wine

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