I hope you make this dish ... I think you will be pleased. So will your guests.
Ingredients: (makes 4+ servings)
For the sauce:
2 tablespoons of light soy sauce
2 tablespoons of dark soy sauce
2 tablespoons of mushroom soy sauce
2 tablespoons of oyster sauce
2 tablespoons of hot water
1 teaspoon of sugar
2 teaspoons of sea salt
1/2 teaspoon of ground white pepper
1 tablespoon of sesame oil
For the rest of the dish:
1 pound of Chinese BBQ roast pork (char siu) julienned into strips (or 1 pound of raw, lean pork, julienned into strips)
2 large cloves of garlic (minced)
1/2 cup of carrot (julienned)
1 cup of canned water chestnuts (If whole instead of sliced, then slice them 1/8" thick)
1 cup of canned bamboo shoots (in strips or sliced into bite-sized pieces)
1 cup of sliced mushrooms (such as shiitake, oyster, button, or optionally ,canned mushrooms)
5 cups of napa or regular green cabbage (shredded)
1 1/3 cups of snow peas (ends trimmed with fibrous string removed)
2 cups of mung bean sprouts
28 ounces of cooked lo mein noodles (you can use 13 ounces of uncooked lo mein noodles, but first boil them according to the package instructions, or you can substitute some of the lo mein noodles or add to them by cooking a 3 ounce package of Ramen noodles separately)
4 tablespoons of peanut oil
3 tablespoons of Shaoxing wine
4 scallions (julienned)
Directions:
Prepare the lo mein sauce by combining the light soy sauce, dark soy sauce, oyster sauce, mushroom soy sauce, hot water, sugar, sea salt, white pepper, and sesame oil in a small bowl. Set it aside.
Prepare the BBQ roast pork/char siu, garlic, and all the vegetables (the carrot, water chestnuts, bamboo shoots, mushrooms, napa cabbage, snow peas, and bean sprouts) so they are ready for cooking.
If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until al dente, rinse in cold water to get rid of excess starch, and drain thoroughly. If using some Ramen noodles, cook them separately in chicken broth, drain them and add them to the cooked lo mein noodles. Set them aside.
Place your wok over medium heat. Add the oil and garlic. After 15 seconds, add the carrots, water chestnuts, bamboo shoots, and sliced mushrooms.
Increase the heat to high, and stir-fry for 1 minute.
Add the BBQ roast pork (or plain raw, lean pork), and stir-fry for another two minutes, and then add the Shaoxing wine around the perimeter of the wok.
Give everything a quick stir, and add the napa cabbage and the lo mein (optional also cooked Ramen) noodles. They should be warm or at room temperature, and not stuck together.
Pour your pre-mixed sauce evenly over the noodles, and stir-fry with a scooping motion for 2 to 3 minutes, or until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should help prevent sticking.
Next, add the snow peas, mung bean sprouts, and scallions. Continue stir-frying on medium heat until the noodles are heated through and everything is thoroughly mixed. If the lo mein becomes sticky, add 2 or more tablespoons of water until they loosen up.
Reduce the heat to low, cover the wok with the lid, and let the contents warm all the way through for five minutes.
Give your lo mein a stir and a quick taste and adjust the seasoning to your liking. Add more sea salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your personal preference.
Serve the stir fried pork lo mein with chili oil or your favorite hot sauce on the side.
Enjoy!