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

Quick Pork Chow Mein Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings

Ingredients

  • 2/3 cup uncooked Minute® White Rice
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 1 medium green or sweet red pepper, chopped
  • 1 teaspoon chicken bouillon granules
  • 1-1/2 cups boiling water
  • 1 cup cubed cooked pork roast
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon reduced-sodium soy sauce
  • Chow mein noodles

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.

Directions

  1. In a large skillet, saute rice in butter and salt until golden. Add the onion, celery and green pepper; cook until crisp-tender. Dissolve bouillon in boiling water; add to the rice mixture. Add pork; bring to a boil. Reduce heat; cover and cook for 5 minutes or until the rice is tender.
  2. Combine cornstarch, cold water and soy sauce until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chow mein noodles. Yield: 3 servings.
Originally published as Pork Chow Mein in Quick Cooking March/April 2000, p14

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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Quick Pork Chow Mein

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 26, 2011

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.

MY REVIEW
Reviewed Dec. 14, 2010

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.

MY REVIEW
Reviewed Mar. 18, 2010

Use unsalted butter, no salt, low sodium bullion granules and soy sauce will cut down the very high sodium of this recipe.

LAG

MY REVIEW
Reviewed Mar. 18, 2010

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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