chow mein


  • 1 cup Chicken broth
  • 1/3 cup Oyster sauce
  • 2 Tbsp. Soy sauce
  • 2 tsp. cornstarch
  • 1 Tbsp. sugar
  • 4 Tbsp. 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


  1. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch and sugar in a small bowl, and set aside. Season the pork with the sesame oil, salt, and pepper.
  2. 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.
  3. 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.
  4. Remove from heat. Transfer Pork Chow Mein to a platter and top with the rice noodles. Serve with rice.