Pork Chow Mein

I have made several chow mein dishes over the years. All the recipes have some similarities.

I really liked how the pork was treated in this dish. Slices add more oomph to the dish than using a ground pork or beef.

The dish is packed full of vegetables. There is a lot of celery and a lot of sprouts.

The sauce is a very rich dark brown. I think the molasses helps with this. The browned bits of pork help with the color too. As does the soy sauce.

I did not end up adding salt. I felt the soy sauce added enough sodium and it didn’t need any more.

I served the chow mein over rice. I think this sauce would also go nicely with a noodle, maybe soba. . .

The recipe makes a ton - I had about 7 servings. So this is a great recipe for a crowd!

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CHOW MEIN

1 1/2 Pounds Pork, Thinly Sliced

1/4 Cup Cornstarch

2 Teaspoons Sugar

5 Tablespoons Soy Sauce

2 Tablespoons Oil

2 Tablespoons Fat

2 Cups Water

1/2 Teaspoon Monosodium Glutamate

1 1/2 Cups Sliced Celery

1 Cup Sliced Onions

1 Tablespoons Molasses

8 Ounces Water Chestnuts, Sliced

1 Can Bean Sprouts

4 Ounces Sliced Mushrooms

Salt and Pepper

1 Bunch Green Onions

Blanched Almonds

Combine 2 tablespoons cornstarch and sugar. Blend in 1 tablespoon soy sauce and oil. Let meat stand in this mixture for 10 minutes. Brown lightly on all sides in hot fat. Add remaining soy sauce, 1 1/2 cups water, and monosodium glutamate. Simmer 45 minutes. Add celery and onion. Simmer 15 minutes. Blend remaining cornstarch with 1/2 cup water. Stir into meat mixture. Add molasses, water chestnuts, bean sprouts and mushrooms. Heat through. Garnish with sliced green onions and almonds.