I have always loved Subgum Pork Chow Mein. You know like the kind you get at your favorite Chinese restaurant. But I have quickly come to see that not all methods of making this are the same.
I have made tons of stir fry, chow mein and chop suey recipes, but never attempted to make my favorite….Subgum Pork Chow Mein. 
I have ordered this numerous times in restaurants only to get some other crazy concoction of what they call Subgum Chow Mein. I have seen descriptions of Subgum Chow Mein as “Sub gum Chow Mein is a mixed dish. Two different kinds of meat and maybe noodles and rice together. Chow mein is noodles only and other contents vegetables or meats but no rice”.
What I get in my favorite Chinese restaurant has no noodles in it…or rice and only one protein. It is chopped vegetables, ground pork in a sauce.
Besides getting exactly what I want at my favorite Chinese restaurant, it’s a crap shoot what I will get everywhere else. 
So I decided to find out how to make my own Subgum Pork Chow Mein.
I Googled and found a video from “Chop Chop Absorb What Is Useful“ and found the perfect recipe. It is exactly (or darn near as close as I’m going to get) like my Chinese restaurant.
There are some great tips in the video as well, that I would have never thought of. Chef Petey blanches the celery (I added cubes of carrots to recipe, so added them to the celery as well to blanch). It helps the celery and carrots get a head start on cooking before stir frying. My husband hates super crunchy vegetables so he was happy to hear this, and happy with the finished result!
Chef Petey uses MSG which I did not use as I am sensitive to it.
This recipe is super easy to make. Just prepare all your ingredients ahead of time and it pulls together in no time:
Grate your ginger and minced garlic and put in a small bowl.
Chop the celery, onions, red peppers, green peppers, cube carrots and slice mushrooms.
In a pot of boiling water, add celery and carrots and blanch for about 15 minutes or until softened slightly.
On high heat, add a little vegetable oil to a very hot wok and saute ground pork until cooked.
Make a well in the center and add the garlic/ginger mixture. Let cook for about 30 seconds to release fragrance and mix in with pork.
Add the green pepper, red pepper, onion, mushrooms and saute a few minutes. Add celery and carrots. Add just enough water to almost cover vegetables (2-4 cups).
Add chicken soup base or chicken bullion.
Cover and let cook for about 10 minutes. If the vegetables are not as tender as you like cook a little longer.
Add salt, sugar, sesame oil and pepper.
Taste for seasonings and thicken with a cornstarch slurry. Thicken to your liking.
My husband couldn’t believe how delicious this was! And it tasted just like Chinese take out!
Subgum Pork Chow Mein
Description
This recipe tastes just like Subgum Pork Chow Mein at my local Chinese restaurant!
Ingredients
1/2 Tbsp minced ginger
1/2 Tbsp minced garlic
1/2 to 3/4 lb ground pork
1 stalk celery, sliced (abut 6 cups)
4 carrots, peeled and diced (about 2 cups)
1 medium to large onion, diced (about 1 cup)
1 Red Bell Pepper, diced (about 1 cup)
1 Green Bell Pepper, diced (about 1 cup)
1/2 cup sliced fresh mushrooms
1 Tbsp chicken base or bullion
2-3 cups water
1 tsp salt
1 tsp sugar
1/8 tsp sesame oil
1/8 tsp pepper
2-3 Tbsp cornstarch
Instructions
Grate your ginger and minced garlic and put in a small bowl.
Chop the celery, onions, red peppers, green peppers, cube carrots and slice the mushrooms.
In a pot of boiling water, add celery and carrots and blanch for about 15 minutes or until softened slightly.
On high heat, add a little vegetable oil to a very hot wok and saute ground pork until cooked.
Make a well in the center and add the garlic/ginger mixture. Let cook for about 30 seconds to release fragrance and mix in with pork.
Add the green pepper, red pepper, onion, mushrooms and saute a few minutes. Add drained celery and carrots. Add just enough water to almost cover vegetables (2-4 cups).
Add chicken soup base or chicken bullion.
Cover and let cook for about 10 minutes. If the vegetables are not as tender as you like cook a little longer.
Add salt, sugar, sesame oil and pepper.
Taste for seasonings and thicken with a cornstarch slurry. Thicken to your liking.
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