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| (Photo by Taste of Home) |
Here's a yummy recipe which I've made many times over the years. I believe I found it originally in
Taste of Home, and you'll find the recipe here at their site:
Pork Chow Mein. This is a very adaptable recipe, and last night I tried a variation that I'll probably return to again and again. Instead of the celery, cabbage and spinach called for, I used a 1-pound package of coleslaw mix. It was delicious! I also added a few torn leaves of mustard greens and about half of a medium zucchini, julienned. I julienned baby carrots too, rather than slicing regular carrots in rounds as the recipe directs.
I really liked using the coleslaw mix as it saved a lot of slicing or grating. I had seen a similar recipe that called for 4 cups of shredded cabbage and decided that a pound of coleslaw mix (I used the Nason brand, made in Maine) would approximate to the same thing. I found a great buy on pork sirloin steaks at our local supermarket yesterday, and that's what I used for meat.
This is great over rice and with a simple salad of leaf lettuce and mandarin oranges.
Hope your family enjoys this chow mein if you try it!
Swapping in a pound of coleslaw mix for four cups of shredded cabbage is a clever shortcut, and it makes sense that it still gives the right crunch under the pork and vegetables. The torn mustard greens and julienned baby carrots sound like lovely additions, especially with pork sirloin steaks as the meat. Serving it over rice with a simple leaf lettuce and mandarin orange salad sounds like a fresh, balanced family supper.
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