When I thought about making Pork Chow Mein, my judgment immediately went to memories of watching cook shows on PBS, in particular, “ Yan Can Cook ”. I don ’ thyroxine know if you spent much time in the 80s and 90s watching cook shows on PBS like I did. I loved coming in after school, grabbing a nosh, then plopping down in front of the television to several episodes of big chefs sharing their wealth of cognition with the populace. Our syndicate was economical and we didn ’ t have cable, so there was a small window of time between getting out of school and appointment in a few episodes before the attack of Oprah and then the news, which my parents devoured every nox like clockwork .
I remember loving to watch Justin Wilson ’ s “ Home Grown ”, where I think I in full embraced my love for cajun and creole foods. He could weave a report that would having you wondering where the time went when it was all over. I besides tuned in to The Frugal Gourmet, where I learned a draw about the history of foods and ingredients. Another capital usher was “ Julia and Jacques Cooking at Home. ” That was a combination of two great chefs teaching us all about classic french cook .
then there was Yan. I adored watching “ Yan Can Cook. ” He introduced us all to simple asian cook and was funny to boot ! He wielded a tongue with such speed that it was about musical. He was sol entertain and fishy, even easy to follow. “ Yan Can Cook ” was filled with such enthusiasm that you were drawn in instantaneously and wanted to experience the like thing by replicating the dishes he presented. When I had the chance I went to the kitchen and judge my hired hand at many of his dishes as a adolescent.
Reading: Ramen Pork Chow Mein
As I said in a previous military post, Cajun and Asian foods are at the crown of my list of favorite things to cook and to eat, and I attribute my love for these foods in share to these great chefs who entertained me everyday on PBS. Along with Justin Wilson, Martin Yan was my favorite chef to watch. I wish I could watch him today ! possibly I ’ ll dig up some reruns somewhere .
Chow Mein is a simple arouse fried attic cup of tea that can be combined with vegetables and different types of meat. It can besides be served without kernel. Chow Mein is often confused with Lo Mein. Lo Mein in truth means “ tossed noodles ”, meaning the cook egg noodles are barely stirred in to the other ingredients to be coated with the sauce, kind of like spaghetti and kernel sauce. Chow Mein means “ electrocute noodles ”. The cooked egg noodles are drained, lightly rinsed and allowed to dry slightly, then stir fried in vegetable oil to continue the drying out and crisping. They are alone slightly browned. I prefer Chow Mein when ordering at a chinese restaurant or ordering take out because I love the slight brittleness and lightsomeness of the noodles .
I took a short shortcut in the recipe because I didn ’ t have chinese egg noodles on hand…but I did have Ramen. I took about 3 packages of Chicken Ramen and discarded the seasoning packets. I boiled the noodles, just until they were tender, drained, rinsed and set them aside while I prepped the early ingredients .
The Pork Chow Mein was a adult hit at our board ; it made a agile weeknight meal. In fact, I have three teenagers and my two boys took turns scraping the dish clean. next time I ’ ll probably double this recipe to make certain they get enough and that I have leftovers to munch on the next day. enjoy !
Print Recipe
Pork Chow Mein
Ingredients
- Noodles:
- 3 packages Chicken Ramen Noodles discard seasoning packets
- 2 deoxythymidine monophosphate sesame vegetable oil
- Marinaded Pork:
- 1/2 to 1 pound pork barrel blade steak chop or combat zone, thinly sliced
- 2 thymine soy sauce
- 2 thymine Hoisin sauce
- 1 metric ton brown university sugar
- 2 metric ton rice wine vinegar
- 1 metric ton Sriracha hot sauce
- Sauce:
- 4 triiodothyronine soy sauce
- 2 T
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Hoisin sauce
- 2 triiodothyronine rice wine vinegar
- 1 metric ton brown sugar
- 2 t peanut oil or vegetable anoint
- Stir Fry:
- 2 triiodothyronine peanut or vegetable oil
- 2 cloves garlic
- 1 teaspoon minced bracing ginger or ginger paste
- 4 scallions sliced diagonally
- 8 oz package sliced Shiitake mushrooms
Instructions
- Slice pork barrel thinly and place into a gallon zip up top bag .
- In a small bowl, whisk together the marinade ingredients .
- Pour marinade over the kernel, seal bag and refrigerate while preparing the noodles .
- In a medium batch, bring 6 cups of water to a boil .
- Cook noodles for about 2 minutes or until about attendant .
- drain and rinse with cold water, rinse a second time with cold body of water .
- Drain well, shaking colander to remove excess water .
- identify noodles back into the pot and convulse well with sesame oil ; set away .
- In a small bowling ball, whisk together the sauce ingredients ; set aside .
- Drain off marinade from the pork barrel ; remove marinaded pork barrel to a paper towel-lined plate .
- Pat meat dry .
- Heat a wok or boastfully frying pan over high inflame until very hot .
- Add peanut oil, swirling to coat .
- Add pork barrel and stir-fry for about 3 to 4 minutes .
- Remove kernel to a clean plate ; set digression .
- clean out wok .
- again, heat wok over high heat until very hot .
- Add peanut oil, swirling to coat .
- Add the slice mushrooms stir-fry for about 2 minutes, lightly browning the edges .
- Add in the noodles and stir-fry allowing the noodles to thinly brown in spots, about 2 minutes, tossing occasionally .
- Add garlic, ginger and scallions to the noodles, and continue stir-frying for about 30 seconds or until fragrant, making indisputable not to burn.
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- Add cooked pork and pour sauce assortment over ; flip with tongs to combine until heated through and coated with sauce.Transfer to a serving dish and serve immediately .
