Pork Chow Mein
|Peanut oil/Vegetable oil||4 Teaspoon|
|Sliced onions||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Sliced celery||1 Cup (16 tbs)|
|Julienned bell pepper||1 Cup (16 tbs) (thin strips, red or green)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Julienne cut cooked pork||12 Ounce (thin strips)|
|Soy sauce||2 Teaspoon|
|Instant chicken broth and seasoning mix||5 Ounce (1 packet)|
|Water||3⁄4 Cup (12 tbs)|
|Chopped scallion||2 Tablespoon (green onion)|
|Cooked long grain rice||2 Cup (32 tbs) (hot)|
In 10-inch nonstick skillet heat oil; add onions and garlic and saute briefly (do not brown).
Add celery and pepper strips and saute until tender-crisp, about 3 minutes; add mushrooms and bean sprouts and saute, stirring occasionally, for 3 minutes.
Add pork, soy sauce, and broth mix and stir to combine.
Combine water and cornstarch, stirring to dissolve cornstarch; add to skillet and cook, stirring constantly, until mixture is thickened.
Sprinkle with scallion and serve over rice.