Pork Chow Mein
- 1 cup low-sodium chicken broth
- 1/3 cup oyster sauce
- 2 Tbsp. soy sauce
- 2 tsp. cornstarch
- 1 Tbsp. sugar
- 4 Tbsp. vegetable oil
- 1 (1 lb.) pork tenderloin, cut into thin slices
- 1 Tbsp. sesame oil
- 1 Tbsp. ginger, minced
- 3 garlic cloves, minced
- 1 onion, thin sliced
- 3 celery stalks, thin sliced on the diagonal
- 8 oz. Mushrooms, thin sliced
- 1 can (8 oz.) water chestnuts, sliced
- 6-8 ounces fresh bean sprouts
- 1 can crispy rice noodles
- Cooked White or Brown rice
- Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch and sugar in a small bowl, and set aside. Toss the pork with the sesame oil.
- Heat a skillet or wok over high heat. Add 2 Tbsp. oil to pan and stir-fry the pork until lightly browned, about 4-5 minutes. Remove pork from the pan.
- Heat the remaining 2 Tbsp. oil in the skillet. Add the ginger and garlic and stir-fry about 30 seconds. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and pork. Spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well and bring the sauce to a boil. Stir in the bean sprouts and coat the chow mein mixture with sauce.
- Remove from heat. Transfer Pork Chow Mein to a platter and top with the rice noodles. Serve with rice.