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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - October 31, 2008, 2008

Pork Chow Mein

Serves: 6

  Download this recipe.

1 pound boneless pork loin
2 cloves garlic, minced
4 tablespoons soy sauce, divided
1 cup chicken broth
2 tablespoons cornstarch
1/2 to 1 teaspoon ground ginger
1 tablespoon vegetable oil
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 cup chopped onions
1 cup coarsely chopped cabbage
1 cup coarsely chopped fresh spinach
Hot cooked rice, optional

Cut pork into 4-in. x 1/2-in. x 1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate 2-4 hours. Meanwhile, combine broth, cornstarch, ginger and remaining soy sauce; mix well and set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. Remove and keep warm. Add carrots and celery; stir-fry 3-4 minutes. Add onion, cabbage and spinach; stir-fry 2-3 minutes. Stir broth mixture and add to skillet along with pork. Cook and stir until broth thickens, about 3-4 minutes. Serve immediately over rice if desired.

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