Chicken & Pork Chow Mein
Another popular standard Chinese Restaurant dish. Always one that’s ordered for take out. This is a simple recipe, full of typical vegetables but feel free to add your favorite stir fry green vegetable (broccoli, choi sum, bok choy, kai choy, won bok).
12 oz. chow mein noodles or cake noodles, cooked according to package directions 1 TB vegetable oil 1 TB Aloha shoyu ½ lb. chicken breasts, 1-inch pieces ½ lb. lean pork, 1-inch pieces 2 TB vegetable oil 1 large onion, thinly sliced 2 stalks celery, thinly sliced 1 medium carrot, thinly sliced, slivers ¼ medium head cabbage, shredded 6 stalks green onion, chopped Marinade: ½ TB sherry ½ TB Aloha shoyu 1 tsp. cornstarch 1-inch ginger, minced 1 clove garlic, minced Sauce: 3/4 c. chicken broth 1 TB corn starch 2 TB oyster sauce 1 TB Aloha shoyu 1 TB sherry
In a small mixing bowl; combine marinade ingredients. Marinate chicken and pork 20 minutes. Prepare noodles: In a large skillet or wok; heat TB of oil. Add noodles and TB of soy sauce. Stir-fry until noodles are light brown, 2 minutes. Place noodles onto serving plate. Keep warm. In a mixing bowl; combine sauce ingredients. Reserve. Into skillet or work over medium high heat; stir fry chicken and pork in oil. Stir-fry until cooked through, 5 minutes. Add onions, celery, carrots, cabbage and green onion. Stir-fry 2 minutes until vegetables are crisp tender. Stir in sauce mixture. Bring to a boil; stirring until thickened. Spoon over noodles.