Emeril's Fall River Pork Chow Mein

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
YIELD: 4 servings


  • 3 tablespoons cornstarch
  • 2 teaspoons gravy enhancer, optional, for color only (recommended: Kitchen Bouquet)
  • 2 teaspoons soy sauce
  • 2 teaspoons dark corn syrup
  • 1 cup diagonally sliced celery, about 1/4-inch thick
  • 2 cups shredded, cooked pork
  • Salt and freshly ground black pepper
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Fall River Chow Mein Noodles, recipe follows

Place mushrooms in a small bowl and cover with the boiling water. Allow mushrooms to stand for 5 minutes, or until slightly softened. Remove mushrooms and reserve for another use. Reserve 1/3 cup of the mushroom-soaking liquid.

Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat. Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes. Add the garlic and celery salt and cook for 1 minute, stirring constantly. Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.

In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce. Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Keep warm until ready to serve.

In a medium wok, heat the remaining vegetable oil over high heat. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes. Add the pork and season with salt and pepper. Cook until the pork is heated through, about 2 minutes. Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the meat mixture, tossing to coat well, and remove from the heat. Place Fall River Chow Mein Noodles in the bottom of a dish and top with the meat mixture. Ladle gravy over the meat and noodles and toss to combine. Serve immediately.

2 cups vegetable oil
4 sheets egg roll wrappers, cut into thin strips (about 1/8 to 1/4-inch wide each)

Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels. Serve with Emeril's Fall River Chow Mein.




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