Pork & Prawn Chow Mein
Updated: Oct 7
A recipe inspired by, The Complete Chinese Cookbook, by Jillian Stewart.
Recipe Creator: Jennifer Walsh
I went op shopping last week and found this beauty amongst a pile of unwanted books. I love coming home with an old cookbook tucked under my arm. It’s exciting knowing I still have so much to learn. My cookbooks are my teachers, and as I read, cook and take notes, I’m in my element.
Today, a pork and shrimp chow mein recipe caught my attention. As I read through the ingredients, I knew I’d be making a few changes, but that’s half the fun of collecting cookbooks: learning from someone else while gradually creating recipes of my own.
There are so many recipes in this book I can’t wait to try. I started with the pork and shrimp chow mein, made a few changes of my own, and the children loved it.
The whole family loved this chow mein, especially the children, which is always encouraging when I’m trying something new. I loved the combination of pork and prawns, with noodles to catch the sauce and vegetables that still had a little crunch.
One useful discovery, was how much easier pork sizzle steaks are to cut into fine strips. Having the vegetables sliced and the sauce mixed before cooking also helped me keep up once everything started going into the wok.
It’s a meal I’d happily cook again, and a good reminder that I can bring more of our favourite Chinese dishes into my own kitchen.
Products I used, and truly recommend:
Pork sizzle steaks made it so much easier to have those lovely thin slices of pork throughout the chow mein.
Simply take each steak and slice them into 2 cm strips.
Now it’s ready to be coated in cornflour.
- If you don't enjoy eating pork, swap the sizzle steaks out for beef, this recipe will still work.
I used Chang’s Long Life Noodles. I chose them because of their simple, recognisable ingredients list. They’re also easy to prepare and absolutely delicious. With so much slicing and preparation involved in making chow mein, I love that noodles cook quickly. They worked so well with the thin strips of pork, prawns and vegetables, and I used all four portio for our family meal.
This chow mein was a hit with my family, and I hope yours enjoys it too. If you give it a try, I’d love to hear how it went in your kitchen, please do drop a line in the comments.
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Happy noodling,
L-ikla t-tajba
(Maltese for enjoy your meal)
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