Pork Lo Mein

Ingredients:
1 lb char siu, cutting into 1/4 inch thick, ii inch long slices*
ii carrots, julienned
ii stalks celery greens included, diagonally sliced to 1/4 inch pieces
ii cups shredded napa cabbage
iv oz sliced bamboo shoots
10 (fresh) shiitake mushrooms, sliced
1 small-scale shallot, sliced
1 bunch greenish onion, cutting into 1/2 inch pieces
ii cloves garlic, minced
1 inch knob ginger, minced
ii tablespoons canola oil

for the omelet:
ii eggs
1 bunch greenish onion, sliced
drizzle sesame oil

for the sauce:
1/4 loving cup hoisin sauce
iii tablespoons rice vino vinegar
ii tablespoons water
1 tablespoon shaoxing

to serve:
1 lb (fresh if possible) lo mein noodles
1 small-scale bunch greenish onion, chopped (for garnish)

Directions:
Cook noodles according to packet directions. In a small-scale bowl, mix together all of the sauce ingredients, laid aside. In approximately other small-scale bowl, mix together all of the omelet ingredients. Pour into a small-scale hot nonstick skillet or crepe pan. Allow to gear upward through inwards a unmarried layer to cast a form of egg pancake. Remove to a plate too slice. Meanwhile, oestrus the stone oil inwards a large skillet or wok. Add the pork, ginger too garlic too stir-fry until the pork is but most heated through too thus force marrow to the side too add together all of the vegetables too the omelet. Stir-fry until the pork too vegetables are warmed through. Add the sauce too gear upward 1 minute. Toss amongst the noodles, garnish amongst greenish onion. Serve hot.

*We followed this recipe amongst the add-on of a flake of cerise fermented edible bean curd mashed into the marinade. To brand dinner a footling quicker, nosotros marinated the pork overnight on a Thursday, roasted it on Fri too thus refrigerated it overnight too used it to brand lo mein on Saturday. This made the repast come upward together real quickly, at that spot was no "downtime" on Sabbatum spell the pork was roasting. The pork does non get got to survive hot when yous add together it to the wok.

My thoughts:

I don't mean value I get got e'er been inwards a American Chinese takeout articulation where at to the lowest degree 1 client wasn't eating or ordering lo mein. And why wouldn't they? You can't larn to a greater extent than comforting or familiar than a heaping mound of noodles, vegetables too meat. Unfortunately, the lo mein institute inwards most restaurants is a either a. real salty, b. real greasy, c. lacking many vegetables or d. all of the above. Luckily, lo mein is 1 of the easiest things to brand at home. The most hard affair to business office is finding the fresh lo mein noodles but but most whatever Asian (we get got the most luck at the Chinese too Korean stores) grocery or fifty-fifty a real good stocked "regular" supermarket volition get got them inwards the refrigerated section. Dried lo mein noodles are an acceptable exchange but the texture won't survive quite the same too frankly, I don't detect them whatever easier to detect than the fresh variety. Anyway, making lo mein at abode is a revelation if you've solely had the takeout variety, it is fresh tasting too spell the sauce tastes pretty much the same, it is grease-free.