Chow Mein With Shrimp And Pork

Course : Chinese
Serves: 4
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1/2 pound noodles -- Chinese fresh
9 tablespoons oil
4 ounces shrimp; shelled -- deveined
1 1/4 teaspoons salt
1/2 teaspoon cornstarch
1/2 pound lean pork -- shredded
1 tablespoon sherry
2 tablespoons soy sauce -- light
1/2 teaspoon sugar
1/2 pound bok choy
1/4 pound mushrooms -- sliced
2 tablespoons chicken stock
1 teaspoon cornstarch -- dissolved in
2 teaspoons water

Preparation / Directions:

Drop noodles into boiling water and boil for five minutes. Rinse under cold water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt and cornstarch. Heat 1 T oil to 400F in wok and stir fry shrimp until they turn pink, about 1 minute. Remove. Heat 2 T oil to 400F. Stir fry pork until color changes. Add sherry, 1 T soy sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400F. Stir fry bok choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy sauce. Add stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour in shrimp and bring to boil. Remove. Heat 3 T oil to 400F. Turn down to 350F and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake). Cook 5 minutes on each side. Remove to platter. Place cooked mixture on top of noodles.

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