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.