Why You’ll Love this Asian Pork Chow Mein
Whether you’re craving a quick weeknight dinner or looking to impress guests with your culinary skills, this Asian Pork Chow Mein is bound to become your new go-to recipe. I’m absolutely smitten with the perfect balance of tender pork, crisp vegetables, and savory sauce that coats every strand of noodle. The water chestnuts add an irresistible crunch, while the combination of soy sauce and molasses creates depth you just can’t get from takeout. What’s more, you can customize the veggie mix based on what’s in your fridge. Who doesn’t love a versatile dish that comes together faster than delivery?
What Ingredients are in Asian Pork Chow Mein?
The heart of any great chow mein is the beautiful balance of protein, vegetables, and sauce that creates that unmistakable Asian flavor profile we all crave. This recipe brings together lean pork with a colorful mix of vegetables and a savory-sweet sauce that’s absolutely divine. The ingredients work together to create layers of texture—crisp veggies, tender meat, and chewy noodles (though notably, the noodles aren’t explicitly listed in our ingredient lineup, so you’ll want to grab your favorite variety).
- 1 lb lean pork, thinly sliced
- 1/4 cup cornstarch
- 2 teaspoons sugar
- 5 tablespoons soy sauce (divided)
- 2 cups water (divided)
- 2 stalks celery, diced
- 1 large onion, chopped
- 1 tablespoon molasses
- 1 (8 ounce) can sliced water chestnuts
- 1 lb bean sprouts (or more)
- 1 (4 ounce) can mushrooms, drained
- Salt and pepper to taste
- 1 bunch green onion
A few notes about these ingredients: don’t skip the water chestnuts—they add an irreplaceable crunch that makes this dish special. For the pork, you’ll want it sliced paper-thin so it cooks quickly and remains tender. Some people might be tempted to substitute the molasses with honey or brown sugar, but the distinct flavor of molasses really does make a difference in the final sauce. And while canned mushrooms work perfectly fine, fresh mushrooms can certainly be substituted if you prefer a more robust mushroom flavor. The bean sprouts provide that classic chow mein texture, so I recommend using the full pound or even more if you’re a sprout enthusiast like me.
How to Make this Asian Pork Chow Mein
Making this delicious chow mein is all about timing and layering flavors properly. Start by coating 1 lb of thinly sliced pork with 1/4 cup cornstarch, 2 teaspoons sugar, and 2 tablespoons of soy sauce (remember, we’re dividing the 5 tablespoons). This creates a velvety texture on the meat that’s characteristic of authentic Asian cooking. Let this marinate while you prep your vegetables—the diced celery, chopped onion, water chestnuts, and mushrooms. I always find something meditative about chopping vegetables while the meat marinates, don’t you?
Next comes the cooking process, which moves rather quickly. Heat oil in a wok or large skillet over medium-high heat and stir-fry the pork until no longer pink. Remove the pork and set aside, then add 1 cup of water along with the celery and onion to the same pan. Once those vegetables begin to soften, stir in the remaining 3 tablespoons of soy sauce, 1 tablespoon of molasses, and the drained water chestnuts and mushrooms. Season with salt and pepper to taste. The sauce should start to thicken nicely from the residual cornstarch that coated the pork.
For the final touch, return the cooked pork to the pan, add the remaining 1 cup of water if needed (the sauce should be silky but not too thick), and fold in 1 lb of bean sprouts. These should only cook briefly—about a minute—as they’re best when they retain their crunch.
For recipes requiring more complex vegetable preparation, using a kitchen food processor can save significant time and ensure consistent cuts.
Finish by stirring in the chopped green onions from 1 bunch, reserving some for garnish. The dish comes together in a beautiful harmony of textures and flavors, with the pork tender and savory, the vegetables bright and crisp, and the sauce clinging perfectly to every bite.
Sometimes I stand over the stove just inhaling the aromas before serving, which might explain why my family always seems to gather in the kitchen when this is on the menu.
Asian Pork Chow Mein Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore some creative substitutions and variations that can transform this Asian Pork Chow Mein into countless delicious meals.
Swap chicken or tofu for pork if that’s more your style. No bean sprouts? Try shredded cabbage instead. Fresh mushrooms deliver more flavor than canned, trust me.
For a spicy kick, add sriracha or chili oil to taste. Craving more veggies? Toss in bell peppers, snap peas, or carrots.
Rice noodles work beautifully as a gluten-free alternative to traditional chow mein noodles. Feeling fancy? Drizzle with sesame oil and sprinkle toasted sesame seeds before serving.
What to Serve with Asian Pork Chow Mein
Wondering what complements a steaming plate of pork chow mein?
I’m a firm believer that simple sides often work best with this flavorful dish. Try crispy egg rolls or tender steamed dumplings for a classic pairing that never disappoints.
A light cucumber salad dressed with rice vinegar and sesame oil offers a revitalizing contrast to the savory noodles.
For drinks, jasmine tea cuts through the richness, while a cold Tsingtao beer makes for a relaxed meal.
Don’t forget sweet endings—mango pudding or almond cookies provide just the right finish without overwhelming your taste buds.
Final Thoughts
After exploring this Asian Pork Chow Mein recipe from ingredients to serving suggestions, I’m convinced it deserves a permanent spot in your weeknight dinner rotation.
The combination of tender pork, crisp vegetables, and savory sauce creates a harmony of flavors that’s hard to resist.
What makes this dish special? It’s the balance—sweet molasses, salty soy sauce, crunchy water chestnuts, and those fresh green onions to finish.
Plus, it’s adaptable to whatever’s in your fridge.
