Chinese Pork Stir Fry Recipe - Chow Mein Noodles Choi Cabbage Ginger

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Pork shoulder is less expensive and adds flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a more common thickening agent.

Season pork shoulder steaks with salt, black pepper, and five spice on both sides.

Heat sesame oil in a pan until hot.

Add pork steaks to the pan and cook for 2 minutes on each side until crispy on the outside.

Remove pork from the pan and set aside.

In a wok on high heat, add a touch of oil, then add garlic and ginger; sauté until fragrant.

Slice the cooked pork and add it to the wok along with any juices.

Stir-fry the pork for 2-3 minutes on high heat until cooked through.

Add spring onions, white onion, celery, red bell pepper, and baby corn to the wok; stir-fry for 2-3 minutes until vegetables are tender but still crunchy.

Pour in dark soy sauce, mixing well; do not add extra salt due to the soy sauce's saltiness.

Turn off the heat and set aside the stir-fry.

In the same wok, add pre-cooked noodles with a tiny amount of oil to prevent sticking; stir-fry for 2-3 minutes.

Add the pork and vegetable mixture to the noodles and stir-fry for an additional 1-2 minutes until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens