Chow Mein With Shrimp and Pork

Submitted by lazyme

"Another recipe from a Chinese cooking class that I attended. Simple and yummy."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 1⁄2 lb chinese noodles, fresh
• 9 tablespoons oil
• 4 ounces shrimp, shelled and deveined
• 1 1⁄4 teaspoons salt
• 1⁄2 teaspoon cornstarch
• 1⁄2 lb lean pork, shredded
• 1 tablespoon sherry wine
• 2 tablespoons light soy sauce, light
• 1⁄2 teaspoon sugar
• 1⁄2 lb bok choy
• 1⁄4 lb mushroom, sliced
• 2 tablespoons chicken stock
• 1 teaspoon cornstarch, dissolved in 2 teaspoons water

directions

1. Drop noodles into boiling water and boil for five minutes.
2. Rinse under cold water; drain.
3. Mix with 1 tablespoon oil.
4. Set aside.
5. Mix shrimp with 1/4 teaspoon salt and cornstarch.
6. Heat 1 tablespoon oil to 400ºF in wok and stir fry shrimp until they turn pink, about 1 minute; remove.
7. Heat 2 tablespoons oil to 400ºF.
8. Stir fry pork until color changes.
9. Add sherry, 1 tablespoon soy sauce and sugar.
10. Stir fry 1 minute; remove.
11. Heat 2 tablespoons oil to 400ºF.
12. Stir fry bok choy 1 minute.
13. Add pork, mushrooms, 1 teaspoon salt, and 1 tablespoon soy sauce.
14. Add stock; cook 3 minutes.
15. Thicken with dissolved cornstarch.
16. Pour in shrimp and bring to boil.
17. Remove.
18. Heat 3 tablespoons oil to 400ºF.
19. Turn down to 350ºF and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake).
20. Cook 5 minutes on each side.
21. Remove to platter.
22. Place cooked mixture on top of noodles.

Reviews

[ncmysteryshopper]

This was a fabulous dish and I wish I had put shrimp in it....but DH hates shrimp that is not super fresh, so I did not include it. The flavors are so simple they are complex. I added snow peas that I had left over but otherwise I followed the directions to the letter. For the shredded pork (was not sure about this ingredient) I used thinly sliced boneless pork chops that I cut into strips. I could not get the noodles to crisp like a cake. Some of the noodles began to char so I had to remove the wok from the heat. But, the areas that were crunchy gave a FABULOUS texture to this dish. I would make this one again. Zaar World Tour 4 - Whine and Cheese!