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Chow Chi Pan-Fried


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  • 2 1/2 cups sliced fresh mushrooms
  • 2 cups slivered cooked chicken
  • 2 cups slivered cooked pork
  • 1/3 cup soy sauce
  • 3 tablespoons butter or margarine
  • 1/2 head Chinese cabbage sliced
  • 1 cup bean sprouts drained
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly-ground black pepper
  • 1 teaspoon cornstarch


Servings 6


Step 1

If using fresh mushrooms, use 1/2 pound. Slice chicken and pork in thin strips, 1/4- to 1/2-inch wide, in Chinese style. Soak in soy sauce 30 to 40 minutes. Remove chicken and pork from sauce and set aside. (Save sauce).

Melt butter in 9-inch skillet. Add mushrooms, chicken and pork. Saute 3 to 5 minutes. Add Chinese cabbage. Cook until barely wilted, about 5 minutes, stirring often. Add bean sprouts, ginger and black pepper. Blend reserved soy sauce with cornstarch and pour over all. Heat thoroughly or until sauce is slightly thick.

This recipe yields 6 servings.

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