Pork and mushrooms stir fry (with chow mein noodles)
July 12, 2013
I was 16 when I first stepped into the US soil. My mom and I flew to Orange county to visit a family friend, and that is when I was first introduced to the American food court. Hello Panda express! I remember getting hooked on orange chicken and chow mein noodles, and oh that huge drinks! Don’t laugh at me, because in the Philippines you are lucky enough if you can get a decent portion size on drinks and food. By decent I meant an 8-ounce drink filled with ice and a piece of folded napkin to go along with your meal. Anyway, Panda express was one of my earliest memories being in the US. Oh, the life of an immigrant.
I am still trying to learn about different cultures and how they like their food. Cooking Chinese food can be intimidating, but this recipe is enough on a first try. I first made this and used brown rice instead of the noodles. The pork and mushrooms stir fry is great by itself too! My favorite part about this recipe is the soy sauce mixture. Give it a little sip and adjust the taste to your liking. Enjoy!
Pork and mushroom stir fry (with chow mein noodles)
Stir-fried pork and mushrooms on chow mein noodles
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8 ounces pork tenderloin, cut into thin strips for stir frying
3 ounces portabella mushrooms, chopped into thin strips
2 teaspoons cornstarch
2 tablespoons canola oil
1 cup shredded cabbage (or coleslaw mix)
1 egg, lightly beaten
1/2 cup roasted peanuts, finely chopped (for toppings) optional
1 lime, cut into wedges
3 cups chow mein noodles, cooked (optional)
Soy sauce mixture
2 tablespoons reduced-sodium soy sauce
2 teaspoons water
1 tablespoons ginger zest
1 tablespoon sugar
1 clove of garlic, zested
6 oz chow mein noodles, cooked
Cook chow mein noodles according to package instructions. Set aside.
Combine pork strips and mushrooms in a medium bowl. Add the cornstarch and toss well to coat.
For the soy sauce mixture: Whisk together soy sauce, water, ginger zest, sugar and garlic zest in a separate bowl.
Preheat wok (or large skillet) over high heat and heat 2 tablespoons canola oil. Add the pork and mushrooms, and cook until pork is well cooked, about 5 minutes. Add the soy sauce mixture and cabbage at the same time and cook for about 2 minutes. Pour the beaten egg, and stir to cook. Stir in the cooked noodles to combine. Transfer to a serving bowl and top with roasted peanuts and serve with lime wedges. Serve immediately.