This classic Pork Chow Mein delivers a comforting, savory punch with every bite. Tender strips of pork are stir-fried until golden, then simmered with soy sauce, celery, and mushrooms in a rich, slightly sweet brown gravy. The dish balances the earthy depth of the sauce with the fresh crunch of sliced celery and the soft chew of chow mein noodles. It’s an ideal weeknight dinner that feels indulgent yet comes together quickly. Perfect for family meals or potlucks, this recipe captures the home-style essence of Chinese-American cuisine. Serve it hot for the best texture and flavor experience.
Pork Chow Mein
Description
This classic Pork Chow Mein delivers a comforting, savory punch with every bite. Tender strips of pork are stir-fried until golden, then simmered with soy sauce, celery, and mushrooms in a rich, slightly sweet brown gravy. The dish balances the earthy depth of the sauce with the fresh crunch of sliced celery and the soft chew of chow mein noodles. It&# 226;ÂÂs an ideal weeknight dinner that feels indulgent yet comes together quickly. Perfect for family meals or potlucks, this recipe captures the home-style essence of Chinese-American cuisine. Serve it hot for the best texture and flavor experience.Ingredients
Directions
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Trim excess fat from the pork blade and cut the meat diagonally into very thin strips.
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Lightly grease a 10-inch skillet with the reserved pork fat or oil.
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Brown the pork strips in the skillet over medium-high heat; drain off any excess fat.
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Stir in the dry red wine, 1 cup of boiling water, sliced celery, chopped onion, soy sauce, instant beef bouillon, and monosodium glutamate.
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Heat the mixture to a boil, then reduce the heat to low.
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Cover and simmer for 30 minutes, stirring occasionally.
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Meanwhile, prepare the chow mein noodles according to package directions.
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Measure the reserved mushroom liquid and add enough additional wine to make 1/4 cup if the sauce level is low.
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Stir in the sliced mushrooms, Chinese vegetables (such as bok choy or bean sprouts), and brown gravy sauce.
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Heat the sauce to a boil.
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Boil and stir for 1 minute until the sauce thickens slightly.
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Serve the pork and vegetable mixture hot over the cooked chow mein noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 338.2kcal
- % Daily Value *
- Total Fat 16.0g25%
- Saturated Fat 5.7g29%
- Cholesterol 90.8mg31%
- Sodium 728.5mg31%
- Total Carbohydrate 3.9g2%
- Dietary Fiber 1.1g5%
- Sugars 1.2g
- Protein 32.0g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh, crisp vegetables like bok choy or bean sprouts for the "Chinese vegetables" component to add texture and color.
If you prefer a richer sauce, you can add a tablespoon of cornstarch mixed with water to thicken the gravy before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the noodles from drying out.
Pork blade is ideal for this recipe as it stays tender when sliced thin and cooked quickly. You can substitute with pork loin if preferred, but ensure slices are very thin.
For a vegetarian variation, replace the pork with firm tofu or extra mushrooms and use vegetable broth instead of beef bouillon.
