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Mandarin chow mein
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Pork |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 2
| pack | Quick-cooking Oriental | | | -noodles (3 Ounces) | | | (with or without flavor | | | -packets) | | 2
| tbsp | Soy sauce | | 4
| tsp | Catsup | | 1
| tbsp | Worcestershire sauce | | 1
| tsp | Sugar | | 1/2
| tsp | Oriental sesame oil | | | Nonstick spray coating | | 4
| | Cloves garlic, minced | | 1/4
| tsp | Crushed red pepper | | 1/2
| lbs | Lean boneless pork (pork | | | -loin or sirloin), cut | | | Into thin strips | | 3
| cup | Thinly sliced cabbage | | 8
| oz | Sliced bamboo shoots (1 | | | -can), drained and rinsed | | 1/2
| cup | Coarsely shredded carrot | | 2
| | Green onions, cut into | | | -2-inch pieces |
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Procedures:
| 1 | Cook noodles in 4 cups boiling water for 3 minutes or just until tender, omitting flavor packets, if present. | | 2 | Drain and rinse noodles; set aside. | | 3 | For sauce: in a small bowl combine soy sauce, catsup, worcestershire sauce, sugar, and sesame oil; set aside. | | 4 | Spray a wok or large skillet with nonstick spray coating; heat. | | 5 | Add garlic and red pepper to hot wok or skillet; cook over medium heat for 10 seconds. | | 6 | Add pork; stir-fry 1 minute. | | 7 | Add cabbage, bamboo shoots, carrot, and onions. | | 8 | Stir-fry 2 to 3 minutes more or until onions are crisp-tender and pork is no longer pink. | | 9 | Add noodles and sauce; heat through, about 1 minute, stirring gently to coat. | | 10 | Better homes and gardens, march 1990 |
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