Mom’s BBQ Pork Chow Mein | A Day in the Kitchen

Who can turn down a heaping stadium of chow mein ? Inspired by my ma ‘s version, this BBQ pork chow mein is delicious, comforting, and easier to make than you think !

This BBQ Pork Chow Mein is a recipe that was inspired by what my ma used to make for us when I was younger, and it continues to be a family front-runner. I shared a photograph of this chow mein and my older sister immediately commented “ That reminds me of Mom ’ s chow mein ! ” And one of my nieces said, “ That looks like Grandma ’ s chow mein ! ” Needless to say, this dish is decidedly associated with my ma in my kin ! I ’ thousand happy to share this food memory, not entirely with my kids, but immediately with you !
While I have named the recipe Mom ’ second BBQ Pork Chow Mein, it ’ s not precisely like how she made it. For case, she used celery, whereas I do not like celery. I besides had to guess a snatch at getting the flavors right, because, like most chinese mothers and grandmothers, they never measure anything when they cook and they do n’t write anything down ! however, the main effect of it is there. I guess this is more like Lisa ’ randomness version of Mom ’ s BBQ Pork Chow Mein, but that title is a bite long !

Before I get to the recipe, I want to offer some quick insight into the condition “ chow mein ”. Westerners pronounce it “ chow MAIN ” and that ’ s how you hear everyone say it. however, in yue chinese, we call it “ chow MEEN ” ( I won ’ triiodothyronine confuse you by mentioning tones… ). If translated word-for-word, chow mein means “ fry noodles ”, with “ fry ” referring to stir-frying ( as opposed to frying an egg or steak where they merely sit in the pan ) .
I ’ m not sure how many people actually wonder what the words mean when they say them, or if they think that they ’ re just made up. But I ’ thousand here to tell you that they actually do intend something ! The pronunciation, however, good got a sting butchered in the action of bringing the dish to the western world !
So the next clock you see “ chow mein ” on a menu, you can think “ chow MEEN ” and what those words actually mean…stir-fried noodles !
On to the recipe !

As the name says, this zhou mein uses BBQ pork barrel, or “ cha siu ” as we call it in Cantonese. You will be able to find this at any put that sells chinese barbecued and roasted meats. obviously, this is readily available everywhere in Hong Kong, but you should besides be able to find them locally where you live, most probable in Chinatown ( if your city has one ), or at asian markets or some taiwanese restaurants .

Next it ’ mho on to the noodles, or the “ mein ” depart of this recipe and everyone ’ s favorite !
This recipe uses steamed chow mein noodles, which are basically fresh noodles that have been par-cooked so that they are cook for stir-frying. All they need is a promptly bath in boiling water to loosen up, a cold shower gargle, and they ’ re cook for cooking ! You can normally find them in 1lb. bags in the refrigerator segment of your asian supermarket, along with other packages of fresh noodles. If you can not find steamed chow mein noodles, you can besides use taiwanese style dried wonton/egg noodles. ( See the Recipe Notes below for more information. )

then comes all the other ingredients that complete this dish…onions, carrots, cabbage, bean sprouts, and the sauce. Prepare all these ingredients so they ’ re ready to go, and once you get to cooking, you ’ ll have BBQ pork chow mein before you know it … barely like this !

( This is the just-cooked in the pan shoot ! ) I can envision my ma pointing to the finished chow mein in her wok and saying, “ See ? EEEASY ! ” ????

This is a big one-bowl meal, and I often enjoy eating it with some chili sauce ( another thing I got from my mother ! ). It makes for great leftovers and besides freezes well…if you actually have any leftovers !
It is besides a big push pleaser. When I lived in California, I would much cook up a batch to take to parties or potluck meals and it was constantly a hit. It became a dish my friends would specifically ask me to make for gatherings !

If you ‘re matter to in trying out another one of my “ mom-inspired ” recipes, check out Mom ‘s Noodle Egg Foo Young … it ‘s another tasty serve from my childhood that I ‘m thrill to be able to share .
Forget about take-out zhou mein and try making my ma ’ s BBQ pork barrel chow mein in your kitchen. It ’ second healthy, you know all the ingredients going into it, and as my ma says, “ EEEASY ! ”
~ Lisa .

Mom’s BBQ Pork Chow Mein

Who doesn’t like chow mein? Now you can make your own with this BBQ Pork Chow Mein recipe! It’s delicious, satisfying, and easier to make than you think!

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Prep Time:

20

minutes

Cook Time:

10

minutes

Total Time:

30

minutes

Makes:

8

servings

writer :Lisa from A Day in the Kitchen

Ingredients

• ▢

  1 pound. ( 454g ) steamed chow mein noodles ( See Notes 1 & 2 below )

• ▢

  ½ pound. ( 227g ) BBQ pork ( See Note below on substituting )

• ▢

  2 terabit fall anoint

• ▢

  1

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  medium carrot julienned

• ▢

  ½ onion sliced flimsy

• ▢

  2 oz. fresh bean sprouts rinsed

• ▢

  2 oz. green cabbage sliced thin

• ▢

  greens onions sliced into 1 ” lengths

Sauce:

• ▢

  4 terabit soy sauce

• ▢

  2 terabyte honey

• ▢

  ½ teaspoon salt

• ▢

  ¼ teaspoon white pepper ( black pepper is approve, excessively )

• ▢

  ½ teaspoon sesame oil

Instructions

• Combine all sauce ingredients in a bowl and whisk together. Set aside.

• Slice BBQ pork into strips. Set aside.

  

• Fill a medium pot with water and bring to a boil.

• Add steamed chow mein noodles to the boiling water and stir with chopsticks to loosen, about 1 minute.

• Drain the noodles in a colander and rinse well with cold water.

  

• Shake excess water from the colander and let noodles continue to drain.

• Heat a large wok over medium high heat.

• Add oil, then add sliced onions and carrots. Stir-fry for about 1 minute until fragrant.

• Add the BBQ pork to the pan and cook about 1 minute.

• Stir the sauce and add to the pan, mixing with all the ingredients. Let cook about 1 minute.

• Add the cabbage and bean sprouts and mix to combine.

• Add the noodles and the green onions.

• Using two spatulas or two cooking spoons, lift and toss all the ingredients in the wok to mix.

• Continue to mix until noodles are heated through and ingredients are well combined. No liquid should remain at the bottom of the wok.

Notes

1. Steamed chow mein noodles can be found at Asian supermarkets in the refrigerator section. They can be called “steamed chow mein”, “chow mein pan fried noodles”, “Hong Kong style pan fried noodles”, “Chinese style chow mein noodles”, etc. Basically, they are thin fresh wheat noodles that have been parboiled and are ready for stir-frying for chow mein.
   In places like Hong Kong, these noodles can be found sold loose in the wet markets.
2. If you cannot find steamed fresh chow mein noodles, you can also use shelf-stable dry Chinese style egg noodles. These should only be cooked long enough for the noodles to loosen, about 1-2 minutes, and then rinsed thoroughly in cold water to stop the cooking process.
3. You can substitute the BBQ pork with chicken, beef, or shrimp.
4. For a vegetarian version, omit the BBQ pork or substitute it with other vegetables!
5. If you substitute the BBQ pork with a different protein or with vegetables, you may have to adjust the sauce to compensate for the flavor you would be missing from the pork. You could also marinate the chicken, beef, or shrimp before cooking it with the noodles.
6. The chow mein freezes well! Store in a ziploc bag in the freezer and simple reheat in the wok or microwave for a quick meal!

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source : http://heyreviewfood.com
Category : CHINESE FOOD