Pork Chow Mein
Vintage pork chow mein — tender diced pork with onion, celery, and bean sprouts in a lightly thickened savory sauce, served over crispy chow mein noodles. A quick and flavorful weeknight dinner with classic American-Chinese appeal.
Pork Chow Mein
Ingredients
- ¼ cup butter or margarine
- 1½ cups (or ¾ lb) diced lean pork
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 cup hot water
- 1 can bean sprouts, drained
Thickening
- ⅓ cup cold water
- 2 tablespoons cornstarch
- 2 teaspoons La Choy sauce (or soy sauce)
- 1 teaspoon sugar
To Serve
- 1 can crispy chow mein noodles
Instructions
- Melt butter in a 10-inch skillet over medium-high heat. Add diced pork and sear quickly, stirring constantly.
- Add chopped onion and cook for about 5 minutes.
- Add chopped celery, salt, pepper, and hot water. Cover and cook for 5 minutes.
- Stir in the drained bean sprouts.
- In a small bowl, mix cornstarch with cold water until completely smooth. Stir in La Choy sauce and sugar.
- Pour the thickening mixture into the skillet. Bring to a boil and cook about 5 minutes until the sauce thickens.
- Serve hot over crispy chow mein noodles.
Serves: 4
FAQ
What are “Chinese noodles” in this recipe?
This recipe calls for crispy chow mein noodles, typically sold in a can.
Can I use fresh bean sprouts?
Yes. Drain them well and add near the end of cooking so they stay crisp.
How do I keep the sauce from getting lumpy?
Mix the cornstarch with cold water until completely smooth before stirring it into the hot skillet.
Can I swap chicken for pork?
Yes. Diced chicken works well using the same method and cooking times.