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Pork Chow Mein

pork, stirfry - other

1 pound boneless pork chops
1/4 teaspoon salt
2 stalks celery
1 large carrot
1 onion
4 teaspoons vegetable oil
3 cups mushrooms; sliced
4 cups bean sprouts
1 tablespoon cornstarch
3 tablespoons soy sauce
1 tablespoon cider vinegar
1 can (4 oz) chow mein noodles
2 green onions; chopped

Serve with broccoli for a bit of colour. Trim fat from pork; slice into bite-size strips. Sprinkle with salt. Cut celery and carrot into diagonal slices. Slice onion lengthwise. In large wok or nonstick skillet, heat half of the oil over high heat; stir-fry pork, in batches and adding 1 tsp of the remaining oil if necessary, for 2 to 3 minutes or until just a hint of pink remains inside. Transfer to plate. Reduce heat to medium-high. Add remaining oil to pan; stir-fry celery, carrot, onion and mushrooms for 1 minute. Cover and reduce heat to medium, cook for 3 minutes. Add bean sprouts; cook, covered, for 2 minutes or until vegetables are tender-crisp. Return pork and any accumulated juices to pan. Mix cornstarch with 2 tbsp water, soy sauce and vinegar; add to pan and bring to boil. Cook, stirring, for 1 minute or until thickened. Sprinkle with noodles and green onions.

Contributor: Canadian Living Magazine - May, 1998

Yield: 4 servings

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