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Chow Mein With Shrimp and Pork

1/2 lb Noodles; chinese fresh wat
9 tb Oil
4 oz Shrimp; shelled, deveined
1 1/4 ts Salt
1/2 ts Cornstarch
1/2 lb Lean pork; shredded
1 tb Sherry
2 tb Soy sauce; light
1/2 ts Sugar
1/2 lb Bok choy
1/4 lb Mushrooms; sliced
2 tb Chicken stock
1 ts Cornstarch; dissolved in 2 ts Water

Drop noodles into boiling water and boil for five minutes. Rinse under cold water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt and cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they turn pink, about 1 minute. Remove.

Heat 2 T oil to 400. Stir fry pork until color changes. Add sherry, 1 T soy sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400. Stir fry bok choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy sauce. Add stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour in shrimp and bring to boil. Remove. Heat 3 T oil to 400. Turn down to 350 and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake). cook 5 minutes on each side. Remove to platter. Place cooked mixture on top of noodles.

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