Ready in just 30 minutes, this Chinese pork chow mein recipe will definitely become a favorite! Pan fried chow mein noodles, juicy pork slices and crispy mung bean sprouts will make this authentic Cantonese style dish a weeknight dinner staple youll love.
Chinese pork chow mein is pronounced yuk see chow mein in Cantonese and literally translated to pork threads with stir fried noodles. This is a classic dish and probably the most famous aside from Cantonese chow mein. Ive eaten this dish all my life and its a humble dish to be served by itself or with congee and sautéed vegetables. "
Different types of pork can be used to make pork chow mein. I recommend using a lean cut of pork such as loin or butt or even char sui! Just make sure it is thinly sliced – at most ¼ inch. For this recipe, I use pork tenderloin for the low fat and tender texture.
My Chinese brown sauce pulls this dish together. Not specific to chow mein, this base stir fry sauce is universal for a lot of Cantonese dishes. The sauce briefly cooks the bean sprouts and coats the rest of the ingredients before pouring on top of the noodles. Delicious!
Pork chow mein is best served immediately while its still hot. Pair it with a plate of stir fried vegetables for an easy and healthy family meal. Include a few side sauces to spice things up. I usually have one or all three at the table:
Use wonton noodles if you cannot find chow mein noodles. They are very similar actually, wonton noodles are usually a paler shade of yellow. Prepare them the same way with a quick blanch, run under cold water and dry thoroughly.
To make sure the pork stays nice and tender, even when smacked with the high heat of a wok, we first soak it for 15 minutes in a baking soda solution. This is a trick we picked up from Cooks Illustrated, and, having tested it side by side with unsoaked pork, we can confirm it makes a huge difference. Thanks to the alkalizing effects of the baking soda, the pork retains more moisture and tenderness, even as it browns and crisps on its exterioran important step for building flavor, but one that can toughen up the meat at the same time.
The challenge with stir-frying at home is that most home ranges dont have a powerful enough burner to stir-fry in big batches, like restaurants do. The solution is to break the stir-fry into stages, which avoids overcrowding the pan. We start by searing the vegetables in smoking-hot oil, then transfer them to a platethey should be singed here and there, while still retaining a fresh bite.
Who knew how easy it could be to make Lo Mein at home? Simply boil your noodles while you stir fry all your veggies and prepare a simple sauce. Once the veggies are stir fried remove them from pan, drain your noodles very well and then add them to the pan and toss well with the sauce. Stir in your veggies and you are done. When it comes to the noodles you can use whatever noodles you like or have on hand. Its easy for me to get my hands on chow mein noodles but if you cant then you can easily use ramen noodles or regular pasta too. It may not be the authentic choice but it will be a practical one and still a delicious one too.
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To elevate this takeout classic, were highlighting fresh, springy lo mein noodles by tossing them with a sweet and savory sauce that perfectly complements the richness of the pork. Its all stirred together with tender, sesame-sauted bites of bok choy and celery for satisfying crunch.
I hope everyone has a wonderful end to their weekend. Today, Im spending the day with my mother were getting our nails done, having brunch, and going to see The Book of Mormon. Ive wanted to see the play forever, and I couldnt ask for a better date!
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