Chicken And Pork Chow Mein
|Boneless pork shoulder||1⁄2 Pound|
|Fine egg noodles||2 Cup (32 tbs)|
|Homemade chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon|
|Cooking oil||3 Tablespoon|
|Grated ginger root||1 Teaspoon|
|Green onions||6 , bias-sliced into 1-inch lengths|
|Chopped chinese cabbage||3 Cup (48 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Whole chicken breast||1 Large, skinned, split, boned, and cut into 1-inch pieces|
Partially freeze pork.
Slice pork thinly into bite-size strips.
Cook noodles according to package directions.
Drain; rinse with cold water.
Blend chicken broth into cornstarch; stir in soy sauce.
Preheat a wok or large skillet over high heat; add 2 tablespoons of the oil.
Stir-fry gingerroot in hot oil 30 seconds.
Add noodles; stir-fry 6 minutes.
Remove noodles; keep warm.
Add 1 tablespoon oil to wok.
Add green onions; stir-fry 1 minute.
Remove green onions.
Add Chinese cabbage; stir-fry 2 minutes.
Add mushrooms; stir-fry 1 minute more.
Add chicken to hot wok or skillet; stir-fry 2 minutes.
Add pork; stir-fry 2 minutes.
Add chicken to wok.
Stir soy mixture; stir into meat.
Cook and stir till thickened and bubbly.
Add the green onions, Chinese cabbage, and mushrooms; cover and cook 1 minute.