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Before you jump to Brad's char siu (Chinese BBQ pork) w/ chow mein recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.
Almost every single article about weight loss and getting healthy explains readers to avoid drive through windows like the plague and to perform all of their own cooking. This is certainly excellent guidance. But sometimes the last thing you would like to do is prepare a whole dinner for yourself and your family. Sometimes you just wish to hit the drive through en route to your home and call it a day. There is no reason that you simply shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because lots of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here is the way to find appropriate food choices at the drive through.
Go with the side dishes. It wasn’t so long ago that French Fries were your only side dish choice at a restaurant. Today the majority of the most popular fast food franchises have increased their choices. There are plenty of salads out there now. You might get chili. You may get a baked potato. Fruit is usually available. There are a lot of alternatives that don’t require eating one thing deep fried. When you buy your meal through a drive through window, choose side dishes instead of just grabbing something premade. When you choose to do this you are able to keep your fat content as well as your calorie counts low.
Logic claims that one the simplest way to stay healthy and balanced is to bypass the drive through and never eat fast food. While, in most cases, this is a good idea, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let another person produce your dinner. If you decide on healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to brad's char siu (chinese bbq pork) w/ chow mein recipe. You can cook brad's char siu (chinese bbq pork) w/ chow mein using 24 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Brad's char siu (Chinese BBQ pork) w/ chow mein:
- Provide For the pork
- Take 4 1/2-5 lb whole pork loin
- Provide 3 char siu marinade packets
- Use 1 1/2 cups water
- Take For the chow mein
- Use 1/2 lb baby carrots
- Provide 1 medium sweet onion, sliced thin 1" long
- Take 8 Oz shitake mushrooms, sliced
- Get 3 cloves garlic, sliced thin
- Prepare 1 bunch bok choy, only the whites. Sliced thin
- Provide 1 head savoy cabbage. Quarter & slice 1" thick
- Use 2 yellow squash, slice in half lengthwise, slice thin
- Get For chow mein sauce
- Get 4 cups heavy chicken broth
- Get 2 tbs reduced sodium soy sauce
- You need 1-1 1/2 tbs fish sauce
- Prepare 1 tbs seasoned rice wine vinegar
- Use 1 tsp sesame oil
- Take 1/2 tsp Mongolian fire oil
- Use 2 whole star anise
- Use 1/2 tsp each dry mustard, ground ginger
- Provide Other ingredients
- Prepare 1 pkg soft chow mein noodles or lo mein noodles
- Use Cornstarch slurry
Steps to make Brad's char siu (Chinese BBQ pork) w/ chow mein:
- Mix water and marinade pkgs. Pierce pork loin all over with a fork. Place both in a lg zip lock bag. Remove as much air as possible. Marinade overnight or longer. I went 3 days. Turn bag over every 8 -12 hrs.
- Pre heat grill. Clean with grill brush. Do not rinse pork loin. Place on grill and char on all sides. You want that dark caramelization. I even put a little smoke to it with Cherrywood chips while cooking.
- When seared on all sides, place in a baking dish and finish in the oven at 350. Bring to an internal temperature of 155. Remove from oven and tent with tin foil 5-8 minutes. This will bring the internal temp up to over 160.
- While pork is in the oven, make chow mein, sauce, and noodles at the same time.
- In a saucepot, place chicken stock, soy sauce, and fish sauce. Bring to a boil then reduce to a simmer. The idea is to layer these flavors into the sauce. So go down the list, add 1 ingredient and let simmer a few minutes before adding the next. I wrote the ingredients in order for how I added them. When last ingredient is in and it has simmered for a bit, thicken with cornstarch slurry. Equal parts corn starch and cold water. Until desired thickness. it will thin out when you add to veggies.
- For the chow mein, place a small amount of sesame oil in a wok. Heat wok and add whole baby carrots. Stir fry until they just start to caramelize. Add onion, mushrooms, and garlic. Stir fry until onion becomes translucent, don't let them brown. Add bok choy, fry another 3 minutes. Add squash and cabbage. Fry until cabbage is just tender. Pour sauce over and heat through.
- Bring 4 qts water to a boil. Add noodles and cook according to times on the pkg. When done drain and rinse with hot water. Place in a serving bowl and toss with a little sesame oil so it doesn't stick together.
- Plate noodles and add sauced veggies on top. Slice pork thin and add to the plate. Serve immediately. Enjoy.
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