The BEST Pork Chow Mein Recipe | Diana's Kitchen

In this video I’m going to be showing you how to make a really good pork chow mein. My mother was famous for her chow mein, and I’ve spent countless years perfecting my own recipe. The beauty of it is that when it comes to the vegetables, a lot of the time you can throw in whatever you might have in your fridge. Let this recipe serve as a baseline for you to develop your own signature version! Ingredients: 1.5 Pound Spaghetti noodles, cooked al dente. You can always use chow mein noodles but spaghetti works just fine! Vegetable oil 2 Bok choy, sliced (separate the stems and the leafy parts) 1 Package dehydrated shiitake mushrooms, rehydrated and reserve soaking liquid 1 Package bean sprouts 1 Pound bone in pork chops (chicken substitutes great here!) 1 White onion, chopped 1 Red bell pepper, chopped Garlic Powder Cornstarch Chicken broth (optional) The Noodles Once you’ve cooked the noodles in boiling water so they are al dente (a fancy way of saying they still have some firmness), toss them in a little vegetable oil and portion them into piles that are roughly 2 cups (a large handful will do) In a pan over medium heat, add a teaspoon of oil and cook your noodles until they are browned and crispy on the bottom Flip and repeat until the “top side” is browned as well Continue frying all of your noodle piles until they have all been cooked Place on a paper towel-lined rack to drain some of the grease The “Goo” In a large pan over medium heat, add 1 teaspoon of oil Add the pork Saute the pork until it is cooked through. You don’t need to brown the meat for this dish so be mindful of that! Add your onions, bok choy stems, mushroom soaking liquid, 1/4 cup chicken stock, garlic powder, a pinch of salt, and your mushrooms Cover and let cook until the bok choy stems are crisp but with a slight tenderness. About 5 minutes Add bell peppers and leafy parts of bok choy Cover and let it cook a few more minutes Taste for seasoning Add your bean sprouts and give it a little mix In a separate bowl, mix a tablespoon of cornstarch with 1/4 cup of cold water for your slurry Clear a little hole in the center of the pan, add the cornstarch slurry. You can add a little more if it hasn’t reach a desired thickness Cover and let cook for another minute or so and it’s ready for plating! In your serving dish, add a later of crispy noodles, followed by a layer of the “goo”. Repeat until you have no noodles or “goo” left and you’re done!