What’s For Dinner?

Easy Pork Chow Mein

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Though this recipe is hardly authentic --- it’s inspired by Pillsbury's "Fast and Healthy Cookbook" --- it sure does the trick when you've barely got the energy to lift a knife. The first trick is to find a good stir-fry sauce that you like; the choices are many. Mixed with a little water and cornstarch, it can transform a bag of frozen veggies and some sliced meat into an amazingly satisfying meal. Commit this basic formula to memory and you can create any number of variations on a whim: change the sauce; replace the pork with shrimp, chicken or tofu strips; use a different combination of vegetables; serve it over noodles instead of rice.

Hands on time:   Total time: 30 minutes  Serves: 4


    1/2 cup purchased stir-fry sauce with ginger and garlic (or other purchased Oriental-style sauce)
    2 teaspoons cornstarch
    1/2 pound pork tenderloin or lean pork chops, cut in 1/2-inch cubes (or use pork strips pre-packaged for stir-frying)
    1 (16-ounce) package frozen mixed vegetables, thawed
    2 tablespoons chow mein noodles (optional)


In a small bowl, combine stir-fry sauce, 1/3 cup water and cornstarch; blend well. Set aside.
Spray a large nonstick wok or skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork; cook and stir about 2 minutes or until pork is browned.
Stir in vegetables and cornstarch mixture. Reduce heat to medium-low; cover and cook 3 minutes or until vegetables are crisp-tender and sauce has thickened, stirring frequently. Serve over rice; top with chow mein noodles


Per serving (with rice): 330 calories, (percent of calories from fat, 8), 18 grams protein, 58 grams carbohydrates, 4 grams fiber, 3 grams fat, 35 milligrams cholesterol, 1,140 milligrams sodium.

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