The trick is to smoke the meat and not make the meat smoke
PORK CHOW MEIN
Date:October 24, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered: pork tenderloin cut into thin strips, Chinese egg noodles, strips of celery, scallions and green bell pepper, water, soy sauce, oyster sauce, ketchup, minced garlic and ground ginger.
The Egg with the wok on it had been stabilized at 650 degrees. After heating the peanut oil the strips of pork corn on first. They landed with the nice sizzle meaning the wok was nice and hot.
The pork strips continued to cook…
… until they were nearly cooked.
The celery and green pepper were added next…
… and stir fried for several minutes.
The sauce and the scallions were added next…
… and were stir fried to combine.
Last came the egg noodles….
… which were also stir fried to combine.
This chow mein (right) was also served with Pork Fried Rice, Shredded Pork with Garlic-Chives and Egg Drop Soup for an appetizer.
This was a very tasty meal and everything paired nicely together.
This chow mein was different color inconsistency than any chow mein I have had locally. I am guessing it may be based on chow mein as serves another region in the US. Though different it was a very good.
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This was one of 4 dishes I made this day from The Essential Wok Cookbook. This cookbook attempts to recreate classic (mostly Cantonese) recipes from Chinese restaurants. I did adapt the recipe to substitute pork for chicken. This version of chow mein was very good, but totally different than any version of this dish I have had anywhere. Perhaps this represents a regional variation where this version may be what is popular. The important thing is: Call it what you will, this was a very good recipe. I’ll let the pictures tell the rest of the story.