PORK STIR-FRY WITH NOODLES LO MEIN
From choclytcandy 14 years agoIngredients
- 3 tablespoons soy sauce shopping list
- 2 tablespoons oyster sauce shopping list
- 2 tablespoons hoisin sauce (see note) shopping list
- 1 tablespoon toasted sesame oil shopping list
- 1/4 teaspoon five-spice powder shopping list
- 1 pound boneless country-style pork ribs , trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces (see note) shopping list
- 1/4 teaspoon liquid smoke (optional) shopping list
- 1/2 cup low-sodium chicken broth shopping list
- 1 teaspoon cornstarch shopping list
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) shopping list
- 2 teaspoons grated fresh ginger shopping list
- 4 1/2 teaspoons vegetable oil shopping list
- 4 tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry (see note) shopping list
- 1/2 pound shiitake mushrooms , stems trimmed, caps cut in halves or thirds (about 3 cups) shopping list
- 2 bunches scallions , whites thinly sliced and greens cut into 1-inch pieces (about 2 cups) shopping list
- 1 small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups) shopping list
- 12 ounces Chinese egg noodles (fresh) or 8 ounces dried linguine (see note) shopping list
- 1 tablespoon Asian chile garlic sauce shopping list
How to make it
- Note: Use a cast-iron skillet for this recipe if you have one—it will help create the best sear on the pork. When shopping for Chinese rice wine, look for one that is amber in color; if not available, sherry wine may be used as a substitute. If no hoisin sauce is available, substitute 1 tablespoon of sugar. If boneless pork ribs are unavailable, substitute 1 1/2 pounds of bone-in country-style ribs, followed by the next best option, pork tenderloin. Liquid smoke provides a flavor reminiscent of the Chinese barbecued pork traditional to this dish. It is important that the noodles are cooked at the last minute to avoid clumping. See below for information on buying noodles.
- 1. Bring 4 quarts water to boil in Dutch oven over high heat.
- 2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.
- 3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.
- 4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork.
- 5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.
- 6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or
- 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately.
- Note: Noodles for Lo Mein Developing the recipe for our Pork Stir-Fry with Noodles, we discovered that not any old noodle will do.
- BEST BET
- The slightly dry and curly fresh egg noodles labeled “lo mein” from an Asian market boasted firm texture and the best flavor.
- BEST ALTERNATIVE
- Dried linguine, though not authentic, offered a firm chewiness similar to lo mein.
- NO THANKS
- Vacuum-packed fresh noodles from the grocery store labeled “Chinese-style” were gummy and pasty.
People Who Like This Dish 2
- captnjack Port Charlotte, FL
- boosan21 Pleasant Valley, CT
- choclytcandy Dallas, Dallas
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The Rating
Reviewed by 2 people-
Outstanding!!!!! I used my homemade char su for the pork...
next time I think I'll cut the chili garlic sauce to 1/2 Tbs.
I will make this again. Thank youcaptnjack in Port Charlotte loved it
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