Wednesday, May 21, 2014

Pork Lo Mein

Ah, Pork Lo Mein…the first Chinese food I ever had as an adult that turned me from a hater to a lover. The noodles, the veggies, the sauce…delicioso! Oh wait, that’s Spanish. ;) At any rate, this recipe is by Linda’s Busy Kitchen, and it certainly is delicious. And I only tweaked it a little. ;) I think you’ll really love it as much as my family did. Oh, and you know you can always change the meat to chicken, shrimp, beef, or omit it altogether.

So, let’s get cooking!

The first step is to prepare the meat so you can marinate it while you’re taking care of the other ingredients. Cut the pork into thin strips, removing fat as desired. I used some center cut pork loin I had in the freezer.

Mix together the corn starch, sugar, soy sauce and rice vinegar in a smallish bowl and add the pork, coating thoroughly. Set aside while you prepare everything else.

Now to tend to the veggie-licious vegetables. Julienne the carrot to 1 ½“ lengths, slice the celery into very thin strips the same length, slice the scallions and the mushrooms, and cut the onion into small wedges. Peel and mince the garlic and fresh ginger.

For this recipe, you’re going to have two sauces: one for the vegetables and meat, and the other for the noodles. For the first one, for the veggies/meat, mix together in a small bowl the chicken broth, oyster sauce, oil, minced garlic, sugar, and corn starch. Set aside.

Okay, this is where you need to make a decision about the noodles. You can either make them now, drain and set aside, then when ready to serve, dunk them into a pot of boiling water to heat, or you can do what I did, which was to have the boiling water ready and cook them more towards the end, when you mix the cooked meat and vegetables together. Your choice; I’m used to cooking several things at once and being able to handle it. If you’d like to prepare them ahead and then dunk when ready, do that now.

Either way, prepare the sauce for the noodles and set aside. In a small bowl, mix together the oil, oyster sauce, soy sauce, and the rice vinegar.

In a large skillet, heat 2 Tbl of the toasted sesame oil and stir fry the vegetables for 2-3 minutes: the carrots, celery, onion, mushrooms, and minced ginger. Stir every few seconds as you’re sautéing. When done, set aside in a bowl.

Using the same skillet, heat the other 1 Tbl toasted sesame oil and sauté the pork strips until just done, stirring.

Add the sauce you prepared for the vegetables and cook until thickened, stirring continually.

If you’ve decided to cook the linguine noodles towards the end, throw them into the boiling water now, stirring for a minute to make sure they won’t stick. Cook until al dente.

Add the vegetables to the meat and thickened sauce in the skillet and mix together well.

Drain the noodles and place them back into the pot they were cooked in. Add the sauce you prepared for the noodles and stir until coated well.

Serve the meat/vegetable mixture over the noodles. Enjoy! ~TMMF

Pork Lo Mein

8 oz pork
1 lb linguine noodles
3 Tbl toasted sesame oil
1 huge carrot
2 big stalks celery
1 Vidalia onion
8 oz mushrooms
4-5 scallions
1 heaping Tbl fresh ginger
2 lg cloves garlic

Marinade for the Meat:

1 tsp soy sauce
1 tsp rice vinegar
1 tsp sugar
2 tsp cornstarch

Sauce for the Vegetables/Meat:

1 c chicken broth
2 Tbl oyster sauce
3 Tbl oil
1 tsp sugar
4 tsp cornstarch
(and the garlic that you’ve minced)

Sauce for the Noodles:

2 Tbl oil
1 Tbl oyster sauce
1 ½ Tbl soy sauce
1 ½ Tbl rice vinegar

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