Pork Supreme Chow Mein San Yan Wong, Hunan Garden
Published April 12, 1983
- Total Time
- 10 minutes
- Rating
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Ingredients
THE PORK
¾ cup thinly sliced pork (the meat of 3 center-cut pork chops)
¼ cup peanut oil
1 medium onion, thinly sliced
12 snow peas, strings removed
¼ cup bean sprouts
¾ cup celery cabbage, shredded
3 water chestnuts, sliced
1 rib celery, sliced diagonally
⅛ cup mushrooms, thinly sliced
¼ cup bamboo shoots, sliced
½ teaspoon sesame oil
½ cup dry-fried noodles
THE SAUCE
1 teaspoon salt
¼ teaspoon sugar
½ cup chicken broth
½ teaspoon sesame oil
1 tablespoon dry white wine
⅛ teaspoon white pepper
1 tablespoon cornstarch
Nutritional analysis per serving (4 servings if part of meal of several dishes)
14 grams carbs; 21 milligrams cholesterol; 252 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 2 grams fiber; 387 milligrams sodium; 8 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all sauce ingredients, mix thoroughly and set aside.
- Step 2
Heat wok over high heat for 40 seconds; add peanut oil. When wisp of white smoke appears, add sliced pork and stir until meat lightens in color.
- Step 3
Add all vegetables and stir until coated, about 1 to 2 minutes. Add sauce and continue stirring until sauce thickens. Sprinkle sesame oil onto vegetables and mix.
- Step 4
Place noodles on serving platter, cover with vegetable and pork mixture and serve.
Private Notes