In this post, I want to share one of my favorite recipes with you. I had not made it in quite a while, but since good Asian food is sparingly available here in my part of Panama, I decided to whip some up a couple of nights ago and document the process with pictures. It was so good, I want you to make it for yourself and family as soon as possible!
Sort of a fusion of Chinese Kung Pow and Pad Thai recipes, this recipe may be made with chicken or pork. I’ll try to post the chicken version soon, but for now, pork chops are on the menu. Also, you may certainly use rice noodles in the tradition of Pad Thai instead of Chow Mein. However, spaghetti or linguine taste great, too. Enjoy!
Shake some salt and pepper on a couple of pork chops, then cover with a mixture of soy sauce and sugar. Bake at 350 degrees for 30 minutes or until chops are done.
Place 6 ounces of Chow Mein noodles in boiling, salted water and cook according to package instructions — they are done quickly, so stay tuned. Drain, run cold water over them, drain again. Pour a couple of tablespoons of oil over the noodles and mix to coat so they won’t stick together. Set aside.
Once the pork chops are done, remove meat from bone and slice thinly. Set aside.
In a small bowl, mix together the 1/3 cup soy sauce, ginger slice, white wine, peanut butter, red pepper flakes and sesame oil. Set aside.
Measure 3 tablespoons of oil into a pan over medium high heat. Once the oil is hot, add the onions, garlic, carrots, celery, green pepper, squash and green beans to the pan and saute until tender crisp. Add sliced pork and oiled noodles.
Use a spatula or tongs to mix the noodles, pork and vegetables together. Pour in the soy sauce mixture and combine with the contents of the pan. Turn off heat and set the pan on an adjacent burner. Make extra soy sauce and red pepper flakes available on the table. Tongs are a great tool for serving. Serve hot.
- 2 Pork Chops, Salted and Peppered to taste
- 2 Tablespoons Soy Sauce
- 2 Teaspoons Sugar
- 6 Ounces Chow Mein Noodles Cooked, Drained and Oiled with 2 Tablespoons Oil
- ¼ Cup Sliced Celery
- 1 Clove Garlic Chopped Finely
- ½ Cup Coarsely Chopped Yellow Onion
- ½ Cup Sliced Carrot
- 1 Medium Zucchini Squash Sliced into Coins, then Halved
- ½ Cup Blanched Fresh Green Beans or Thawed Frozen Ones
- 2 " Square Piece of Green Bell Pepper Coarsely Chopped
- 3 Tablespoons Canola or Olive Oil
- ⅛ Teaspoon Crushed Red Pepper Flakes
- ⅓ Cup Soy Sauce
- ⅓ Cup Dry White Wine
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Creamy Peanut Butter
- 1 Slice of Peeled, Fresh Ginger Root the Approximate Size of a Quarter and ¼ Inch Thick
- ⅓ Cup Finely Chopped Roasted Peanuts for Garnish
- Shake some salt and pepper on a couple of pork chops in a bake pan. In a small bowl, mix 2 tablespoons soy sauce and 2 teaspoons sugar. Then, spoon this mixture over the chops and turn them to coat both sides. Bake at 350 degrees for 30 minutes or until chops are done.
- Place 6 ounces of Chow Mein noodles in boiling, salted water and cook according to package instructions -- they are done quickly, so stay tuned. Drain, run cold water over them, drain again. Pour a couple of tablespoons of oil over the noodles and mix to coat so they won't stick together. Set aside.
- Once the pork chops are done, remove meat from bone and slice thinly. Set aside.
- In a small bowl, mix together the ⅓ cup soy sauce, ginger slice, white wine, peanut butter, red pepper flakes and sesame oil. Set aside.
- Measure 3 tablespoons of oil into a pan over medium high heat. Once the oil is hot, add the onions, garlic, carrots, celery, green pepper, squash and green beans to the pan and saute until tender crisp. Add sliced pork and oiled noodles to the pan.
- Use a spatula or tongs to mix the noodles, pork and vegetables together. Pour in the soy sauce mixture and combine with the contents of the pan. Turn off heat and set the pan on a cool, adjacent burner.
- Make extra soy sauce and red pepper flakes available on the table. Tongs are a great tool for serving. Serve hot.
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