Quick Pork Chow Mein Recipe

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

Read Reviews
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"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."
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2/3 cup uncooked instant rice
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon salt
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 1 medium green 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 soy sauce
  • Chow mein noodles

Directions

In a 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. Combine cornstarch, cold water and soy sauce until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chow mein noodles. Yield: 3 servings.
Originally published as Pork Chow Mein in Quick Cooking March/April 2000, p14

Nutritional Facts

1 each: 291 calories, 12g fat (6g saturated fat), 63mg cholesterol, 1113mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 17g protein.

  • 2/3 cup uncooked instant rice
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon salt
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 1 medium green 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 soy sauce
  • Chow mein noodles
  1. In a 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. Combine cornstarch, cold water and soy sauce until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chow mein noodles. Yield: 3 servings.
Originally published as Pork Chow Mein in Quick Cooking March/April 2000, p14

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Reviews forQuick Pork Chow Mein

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Huggups User ID: 1503207 51722
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
elvis4fun User ID: 4330332 203504
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
123Lon User ID: 3759556 29624
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
Obermiller User ID: 2372638 91834
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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