Pork Chowmein
Ingredients:
| 25 lb. |
Pork, julienned and marinated |
| 1-4 in. hotel pan |
Bok choy, large chop |
| 1 2 in. hotel pan |
Yellow onions, julienne |
| |
Celery, cut on the bias |
| |
Carrots, large shred |
| |
Mixed peppers, julienne |
| |
Bean sprouts |
| 10 lb. |
Fresh chow mein noodles, cooked quickly |
Sauce |
| 3 gal. |
Chicken stock |
| 3 cps. |
Oyster sauce |
| 3 cps. |
Soy sauce |
| 1 cup |
Ginger, chopped |
| ½ cup |
Sesame oil |
| ½ cup |
Hot chili oil |
| 1 lb. |
Cornstarch |
| 4 cps. |
Sherry wine |
Method:
- Bring all of the ingredients for the sauce to a boil except the cornstarch and sherry wine.
- Dissolve the cornstarch into the sherry wine and add it to the
boiling sauce.
- Either in the wok or the tilt fryer, add a portion of the pork and cook
it until it is brown.
- Add other ingredients one at a time, stirring constantly.
- Add enough sauce to barely cover mixture. Heat through and serve
in a 2” hotel pan.
- Garnish with chopped green onions.
Source: Chef Keith Hammerich, CCSF
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