1/2 Photos of Cantonese Chow Mein
Colorful, tasty and juicy with the wonderful texture of the crisp noodles, which places this firmly within my top 5 all time favorite stir-frys. You may want to use less mushrooms, but I love having tons in this!
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Units: US | Metric
- 1 cup chicken broth
- 4 teaspoons cornstarch
- 3 tablespoons dry sherry
- 2 tablespoons light soy sauce
- 1 teaspoon black bean sauce
- 1 tablespoon cooking oil
- 12 ounces ground pork
- 3 garlic cloves, minced
- 1 red pepper, cubed
- 1 lb fresh white mushroom, quartered
- 3/4 cup celery, sliced
- 1 cup pea pods
- 5 green onions, thinly sliced
- 1Stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside.
- 2Cook noodles in boiling water for 2 minutes and drain.
- 3Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning.
- 4Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside.
- 5Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute.
- 6Add red pepper, mushrooms and celery and stir-fry for 2 minutes.
- 7Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened.
- 8Arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.
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Nutritional Facts for Cantonese Chow Mein
Serving Size: 1 (1030 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 608.4
- Calories from Fat 270
- Total Fat 30.0 g
- Saturated Fat 8.6 g
- Cholesterol 109.2 mg
- Sodium 1045.0 mg
- Total Carbohydrate 53.7 g
- Dietary Fiber 5.0 g
- Sugars 6.5 g
- Protein 29.9 g
The following items or measurements are not included:
black bean sauce