Tuesday, July 30, 2013

Pork Lo Mein

Pork Lo Mein

     On another Asian kick and thought about going back to Chinese.  My friends at foodies+ are to blame right now for my obsession, lol. I decided to go back to a traditional takeout item; Lo Mein.  I thought; why not do pork lo mein with some traditional flavors you would hope to find in a good takeout lo mein.  I thought about what makes a good lo mein.  The noodles, the vegetables; like cabbage, mushrooms, and a good sauce. So here goes, my version of Pork Lo Mein



  • 1/2 lb pork tenderloin
  • 1 package lo mein noodles
  • 1/4 white onion cut into strips
  • 1 tsp of minced ginger
  • 1 small zucchini cut into strips
  • 1/4 cup stripped cut cabbage
  • 1/2 cup shiitake mushrooms
  • 1/2 tbs sugar
  • 1 tbs starch
  • 5 tbs soy
  • 3 tbs oyster
  • 2 tbs sesame oil
  • 1 tbs rice vinegar

     First cut up your pork tenderloin into thin strips.  Mix in a tbs of starch and 1/2 tbs of sugar.  Marinate with 1 tbs of soy for about half an hour. Meanwhile cook the lo mein noodles as directed and drain.  In a large wok over medium heat toss in the pork and cook until done.  Toss in the ginger, zucchini, cabbage, and mushrooms and sauté until cooked through.  Pour in 4 tbs of soy, 3 tbs of oyster, 2 tbs of sesame oil, and 1 tbs of rice wine vinegar.  Pour over the lo mein noodles, incorporate, and serve immediately.  Serves 2-4 in about an hour.


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