Pork Lo Mein Recipe
Zhūròu Lāo Miàn
Pork Lo Mein
Submitted By: Taz
Ingredients:
1 lb Pork Tenderloin (Zhūròu)
1 lb Fresh Lo Mein Noodles
4 Tbs Peanut Oil (Huāshēngyóu) - divided
1 bunch Green Onions (Cōng) - cut into 1 inch lengths - divided white and green
1 Bell Pepper (Dēnglóng Jiāo) - red, yellow, or orange - julienned
½ Medium Red Onion (Hóng Cōngtóu) - halved and sliced thin
8-10 Shitake Mushrooms (Xiānggū) - stems removed and sliced thin
2-4 Baby Bok Choy (Báicài) - sliced into 'ribbons'
| Marinade: 3 cloves Fresh Garlic (Dàsuàn) - sliced thin ½ inch piece Fresh Ginger (Jiāng) - minced ¼ Cup Shao Xing Rice Wine 2 Tbs Light Soy Sauce (Shēng Chōu) 2 Tbs Dark Soy Sauce (Lǎo Chōu) |
Sauce: ¼ Cup Dark Soy Sauce (Lǎo Chōu) 2 Tbs Light Soy Sauce (Shēng Chōu) 2 tsp Toasted Sesame Oil (Zhīmayóu) 2 tsp Granulated Sugar (Táng) 1 tsp Ground White Pepper (Bái Hújiāo) |
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Preparation:
- Place your pork in the freezer for 15-20 minutes to 'firm up' (this makes it easier to slice very thin) - Once 'firm', slice into apx ⅛ inch thick slices and set aside
- In a medium bowl, mix up all of the marinade ingredients until well incorporated - Add sliced pork and toss to combine making sure the pork is well coated - Set aside until needed
- Cook your noodles according to manufacturer's instructions - Once cooked, drain and rinse with cold water to stop further cooking - Set aside until needed
- Place all of the sauce ingredients in a small container with a tight lid (a small mason jar works well for this) and shake it up until well mixed - Set aside until needed
- Prep all of your vegetables and place them in individual bowls until needed (make sure you separate the white and green parts of the green onions)
- Heat 2 Tbs of the peanut oil in a wok over high heat until just smoking - Add the pork and its marinade to the wok and stir-fry until seared on all sides and cooked through (apx 2-3 minutes) -Transfer the seared pork (and garlic/ginger) to a clean bowl and set aside until needed
- Using a paper towel, wipe out the wok removing any remaining marinade/oil
- Heat the remaining 2 Tbs of peanut oil until just smoking - Add the bell pepper to the wok and stir-fry for 1 minute - Add the red onion and white parts of the green onion to the wok and continue to stir fry for another minute - Add the mushrooms to the wok and continue to stir-fry for another minute - Add the bok choy to the wok and continue to stir-fry until the bell pepper is fork tender (apx 1-2 minutes more)
- Pull everything up the sides of the wok and add the sauce to the bottom of the wok to 'deglaze'
- Add the cooked noodles the sauce and, while continuously stirring, allow to heat through (apx 1 minute) - Pull the vegetables down off the sides and toss to mix everything together - Remove from heat
- Time to make a choice... Either transfer to a serving dish and garnish with the seared pork and the green parts of the green onion (traditional) -OR- add the seared pork and the green onion and give it a quick toss before transferring to serving dish ('restaurant style')
- Serve immediately
