Pork Chow Mein

Fresh made Chow Mien using Leftover Pork Roast is Quick, Easy, and Delicious.
This recipe originated in my old Betty Crocker Cookbook (Which is so old and worn it no longer has a cover or a title page.)  and I began making it in 1968.  Since then it has evolved and been made dozens of times and dozens of ways!  Originally I bought a couple of meaty pork steaks for it but then tried with shrimp and chicken.  Today I am using leftover pork roast as I have done many times before. 

Ingredients for Chow Mien:

2 lb. shredded or thinly sliced pork
2 C. celery sliced 1/4 " thick
1 C. sliced 1/4 " thick green onions with tops
1 or 2, 1 pound cans bean sprouts drained or fresh is available
1 can mushrooms, drain and retain the liquid
1 can sliced water chestnuts drained
1 can bamboo shoots drained
1 carrot diced
2 T. cornstarch
2 T. soy sauce
black pepper
2 T. brown gravy sauce molasses type if available
2 C. beef stock
2T. oil for stir fry
cooked rice or chow mien noodles

If using uncooked pork remove the fat and slice thinly, set aside.  Heat the oil in wok or large flat bottomed pan.  Stir fry the pork and when browned add the celery, carrot, and onion.  If you are using previously cooked meat add it after the vegetables are tender crisp.

Stir in the soy sauce and beef stock, cover and simmer slowly for 30 minutes.

Mix the cornstarch with the reserved mushroom liquid in a small bowl and stir well to dissolve.  Stir this into the meat mixture continuing until it thickens and comes to a boil.  Add all of the remaining ingredients and stir together well.

Heat to boiling stirring and cook for one minute. Serve over hot cooked rice or chow mien noodles and pass additional soy sauce when serving.

Yield 6 large servings.


Myrna said...

Just the way I like Chow Mein. I make it from the same cookbook. It isn't really a stir fry, but I like it better. Yours looks great. I usually use the rice and the noodles.

Sue said...

We still like this recipe...just the way we learned to make it in home ec class years...ago.

Diane Cosby said...

Well aren't we all cut out of the same cloth!! It is a good bolt I would say. Thank you so much for your comments. It is almost like being neighbors and leaning over the back fence to visit. I hadn't made this for a while but like you I have made it for ages and it worked out well to use up my leftover pork roast!

Kathy Hoatson said...

Exactly what I was looking for. I always used beef stock but all of the other recipes call for chicken stock. I made it this way since I was married 48 years ago and for some reason I lost the recipe. Will enjoy this once again.