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Pork or Chicken Sub Gum Chow Mein
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Serves 4
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Ingredients:
2 tablespoons Stir Fry oil or vegetable oil, divided use
1 lb. coarsely ground pork or diced chicken breast
1 large onion, cut in half and sliced crosswise
1 tablespoon minced fresh garlic
4 ribs celery, thinly sliced
1 cup matchstick carrots
4 tablespoons soy sauce, divided use
1 cup diced red bell pepper
1 package sliced fresh mushrooms, (8 oz.)
1 package fresh bean sprouts, (9 oz.)
1/4 cup oyster sauce, or to taste
2 tablespoons cornstarch
1 can chicken broth, (14.5 oz.)
Cooked rice, for topping
Crunchy chow mein noodles, for topping
Cashews, for topping
Directions:
Preheat large skillet or wok over medium-high heat. Add 1 tablespoon stir-fry oil; saute pork or chicken until nearly browned.
Add onions, garlic, celery, and carrots along with 2 tablespoon of the soy sauce and cook until vegetables are tender, about 5 minutes.
Transfer mixture from pan to bowl; keep warm. Return skillet to medium-high heat and 1 remaining tablespoon oil to hot pan; add mushrooms and red bell pepper and stir fry until vegies are crisp-tender, about 3 to 4 minutes.
Add back meat mixture and fresh bean sprout to pan. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, cornstarch, and chicken broth. Raise temperature to high heat and pour in liquid mixture.
Bring to a boil and stir well; remove from heat.
Serve over hot cooked rice topped with crunchy chow mein noodles, cashews, and more soy sauce, if desired.
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2 tablespoons Stir Fry oil or vegetable oil, divided use
1 lb. coarsely ground pork or diced chicken breast
1 large onion, cut in half and sliced crosswise
1 tablespoon minced fresh garlic
4 ribs celery, thinly sliced
1 cup matchstick carrots
4 tablespoons soy sauce, divided use
1 cup diced red bell pepper
1 package sliced fresh mushrooms, (8 oz.)
1 package fresh bean sprouts, (9 oz.)
1/4 cup oyster sauce, or to taste
2 tablespoons cornstarch
1 can chicken broth, (14.5 oz.)
Cooked rice, for topping
Crunchy chow mein noodles, for topping
Cashews, for topping
Directions:
Preheat large skillet or wok over medium-high heat. Add 1 tablespoon stir-fry oil; saute pork or chicken until nearly browned.
Add onions, garlic, celery, and carrots along with 2 tablespoon of the soy sauce and cook until vegetables are tender, about 5 minutes.
Transfer mixture from pan to bowl; keep warm. Return skillet to medium-high heat and 1 remaining tablespoon oil to hot pan; add mushrooms and red bell pepper and stir fry until vegies are crisp-tender, about 3 to 4 minutes.
Add back meat mixture and fresh bean sprout to pan. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, cornstarch, and chicken broth. Raise temperature to high heat and pour in liquid mixture.
Bring to a boil and stir well; remove from heat.
Serve over hot cooked rice topped with crunchy chow mein noodles, cashews, and more soy sauce, if desired.
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