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Chicken And Pork Chow Mein

Flavors.of.Asia's picture
Ingredients
  Boneless pork shoulder 1⁄2 Pound
  Fine egg noodles 2 Cup (32 tbs)
  Homemade chicken broth 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  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
Directions

Partially freeze pork.
Slice pork thinly into bite-size strips.
Cook noodles according to package directions.
Drain; rinse with cold water.
Drain well.
Blend chicken broth into cornstarch; stir in soy sauce.
Set aside.
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.
Remove vegetables.
Add chicken to hot wok or skillet; stir-fry 2 minutes.
Remove chicken.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried

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