Pork Chow Mein
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- Ready In:
- 2 tablespoons vegetable oil
- 1 1⁄2 cups sliced onions
- 1 1⁄2 cups sliced celery
- 2 cups cooked pork, diced
- 3 tablespoons soy sauce
- 16 ounces bean sprouts, drained
- 3 tablespoons cornstarch
- 2 cups beef broth
- hot cooked rice or hot cooked chow mein noodles
- Heat the oil in a deep skillet or wok.
- saute the onion and celery 5 minutes.
- Mix in the pork, soy sauce and sprouts.
- cook 2 minutes.
- Mix the cornstarch with the broth.
- add to the skillet, stirring steadily to the boiling point.
- cook 3 minutes more.
- Serve with rice or chow mein noodles.
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Whenever my mother roasted a fresh ham, she'd make pork chow mein with the leftovers. It was one of my favorite meals. Ufortunately, she took the recipe to the grave. I tried to duplicate the recipe many times and failed. I had some leftover fresh ham and went looking for a recipe. When I saw yours, I thought it sounded very similar so I gave it a try. When I tasted it, I thought something was missing. I then remember my mother adding leftover gravy. I'm glad I saved my gravy, about a cup. When I added it, took me back 40 years! It was exactly like my mother's. Thanks so much for posting. I made it another time but didn't have homemade gravy. Used canned but didn't taste the same. Now when I roast a fresh ham, I make sure I have enough gravy for this dish. If gravy was listed in the ingredients, I would have rated it 5 stars.