2 Tbsp / 30 mL canola oil, divided
1 lb / 0.5 kg lean ground pork
1 ¼ cup / 300 mL sodium-reduced chicken broth
3 Tbsp / 45 mL soy sauce
2 tsp / 10 mL sesame oil
1 tsp / 5 mL sugar
¼ tsp / 1 mL ground ginger
2 Tbsp / 30 mL cornstarch, dissolved in equal parts water
1 small yellow onion, sliced into thin wedges
2-3 cloves garlic, minced
4 cups / 1 L thinly sliced Napa cabbage
5 oz / 150 g small white mushrooms, quartered
2 ribs celery, sliced on diagonal
1 cup / 250 mL bean sprouts
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
1-16 oz / 454 g pkg. fresh chow mein noodles, prepared according to package directions
4 green onions, sliced on diagonal
Sesame seeds for garnish (optional)
- In nonstick skillet, heat 1 Tbsp oil over medium-high heat. Add pork to skillet and cook until no pink remains, breaking up larger pieces with spatula, about 10 minutes. Remove from heat. Cover to keep warm. Set aside.
- In 2-cup measuring cup, whisk together broth, soy sauce, sesame oil, sugar and ground ginger. Stir in cornstarch mixture. Set aside.
- In large nonstick skillet, heat remaining oil over medium-high heat. Add onion and garlic; stir-fry for about 1 minute. Add cabbage, mushrooms and celery; stir-fry 3 minutes more or until the cabbage is just wilted.
- Add reserved broth mixture to skillet; stir to combine. Cover and simmer for 3-4 minutes or just until sauce thickens, and celery is tender crip.
- Add bean sprouts, peppers and cooked ground pork to skillet; stir to combine. Simmer, uncovered, for an additional 2-3 minutes.
- Meanwhile, rinse prepared noodles with hot water and separate.
- Add noodles to skillet; toss gently to combine evenly. Continue to simmer until noodles are heated through, about 2 minutes.
- Add green onions to skillet and toss one more time.
- If desired, garnish with sesame seeds. Serve immediately.
Tip: For a spicy twist, drizzle individual servings with sriracha chili sauce.