Pork Lo Mein

from Light & Healthy Americas Test Kitchen

Pork Lo Mein
Pork Lo Mein

PREP TIME

5

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons soy sauce

  • 2

    tablespoons oyster sauce

  • 2

    tablespoons sugar

  • 1

    tablespoon toasted sesame oil

  • 1/4

    teaspoon five-spice powder

  • 1

    pound pork tenderloin, trimmed of all visible fat and slide into thin strips (cut into medallions, and then cut medallions into strips)

  • 1/4

    teaspoon liquid smoke (optional)

  • 1/2

    cup low-sodium chicken broth

  • 1

    teaspoon cornstarch

  • 4 1/2

    teaspoons canola oil

  • 2

    medium garlic cloves , minced

  • 2

    teaspoons grated fresh ginger

  • 4

    tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry

  • 8

    oz (1/2 pound) shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 cups)

  • 2

    bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)

  • 1

    small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)

  • 12

    ounces Chinese egg noodles (fresh) or 8 ounces dried linguine

  • 1

    tablespoon Asian chile garlic sauce

Directions

1. Whisk the soy sauce, oyster sauce, sugar, sesame oil, and five-spice powder together in a small bowl. Transfer 3 tablespoons of the mixture to a large zipper-lock bag and add the pork and liquid smoke (if using). Press out as much air as possible and seal the bag, making sure that all the pieces are coated with the marinade. Refrigerate for at least 15 minutes o up to 1 hour. 2. Whisk the broth and cornstarch into the remaining soy sauce mixture and set aside. In a separate small bow, mix 1/2 teaspoon of the canola oil, garlic, and ginger together and set aside. 3. Heat 1 teaspoon more canola oil in a 12-inch non-stick skillet over high heat until just smoking. Carefully add half of the pork in a single layer, breaking up any clumps. Cook without stirring for 1 minute, then stir and continue to cook until the pork is lightly browned, 2 to 3 minutes more. Add 2 tablespoons of the wine to the skillet and cook, stirring constantly, until the liquid is reduced and the pork is well coated, 30-60 seconds. Transfer the pork to a clean bowl and repeat with 1 teaspoon more canola oil, the remaining pork and the remaining 2 tablespoons wine. Wipe out the skillet with a wad of paper towels. 4. Return the skillet to high heat, add 1 teaspoon more canola oil, and heat until just smoking. Add the mushrooms and cook, stirring occasionally, until light golden brown, 4-6 minutes. Add the scallion whites and greens and continue to cook, stirring occasionally, until wilted, 2-3 minutes longer. Transfer the vegetables to the bowl with the pork. 5. Add the remaining 1 teaspoon canola oil and the cabbage to the skillet and cook, stirring occasionally until spotty brown 3-5 minutes. Clear the center of the skillet and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula until fragrant, about 1 minute. Stir the garlic mixture into the cabbage. 6. Return the mushrooms and pork, along with any accumulated juices, to the skillet and stir to combine. Whisk the sauce to recombine and and add it to the skillet. Cook, stirring constantly, until thickened, about 1 minute. 7. Meanwhile, bring 4 quarts water to a boil in a large pot. Add the noodles and cook, stirring often, until tender, about 4 minutes. Drain the noodles and return them to the pot. Add the cooked stir-fry mixture and chili-garlic sauce to the noodles and toss to combine. Serve.

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