PORK CHOW MEIN

You can make this classic Chinese-American recipe with chicken, beef, shrimp, or pork. We love it with pork.

Chow Mein Sauce

¾ cup chicken broth

¼ cup dry sherry

3 T oyster sauce

3 T low sodium soy sauce

2 T honey

2 T garlic chili sauce

1 t sesame oil

3 cloves garlic, pressed or minced

Noodles and Vegetables

8 oz fresh chow mein or Chinese-style lo mein noodles

¼ cup coconut oil or avocado oil, divided

4 boneless pork chops, cut into bite-size strips

12 white or cremini mushrooms, trimmed and thinly sliced

½ yellow onion, thinly sliced

4 baby bok choy, optional

½ napa cabbage, thinly sliced

1 large carrot, peeled and shredded

4 scallions, sliced diagonally, for garnish

Sesame seeds, for garnish

Cilantro, for garnish

Sriracha, optional

In a glass measuring pitcher, whisk together all of the Chow Mein Sauce ingredients and set aside. You can do this in the morning, cover and refrigerate, but stir thoroughly.

Place all prepared mushrooms, onion, bok choy, cabbage, carrot, and scallions in separate piles on a large pizza pan or tray.

In a wok or large skillet over high heat, add half of the oil and stir-fry pork for 3 to 4 minutes until light brown. Transfer pork to a bowl and set aside.

Add the rest of the oil and stir-fry mushrooms and onion until golden.

Prepare noodles according to package directions and set aside.

Save some of the cooking water

Return pork to wok and cook one minute. 

Add bok choy and cabbage and cook another 3 minutes. 

Add grated carrot and cook another minute.

Add the noodles with a little of the cooking water to pan along with the Chow Mein Sauce.

Heat through and using tongs, toss noodles to coat with sauce.

Season with salt, pepper and Sriracha.

Dish out into 2 warm pasta bowls and top with scallions, sesame seeds, cilantro, and Sriracha, if desired.