CHEF JEFF -- ONE BYTE AT A TIME: Chinese Lo Mein

Celebrate the Chinese Year of Tiger with a traditional dish that takes little effort.

Chinese Lo Mein

½ tablespoon cornstarch and 1 tablespoon water

¾ pound pork tenderloin

3 tablespoon oyster sauce and ¼ cup water

¼ pound fresh or steamed Chinese noodles

3 teaspoons sesame oil, divided use

1 cup sliced onion

2 teaspoons ground ginger

4 garlic cloves, crushed

¼ pound fresh snow peas, trimmed and cut in half if large

1 cup fresh bean sprouts

1 cup sliced mushrooms

Salt and black pepper

Bring pan filled with water to boil. Mix cornstarch and water. Trim pork of fat. Cut into ½-inch pieces. Add to cornstarch mixture. Mix oyster sauce with water. Add noodles to boiling water. When cooked, drain. Heat wok over high heat. Add 2 teaspoons oil. Add onion. Stir-fry 1 minute. Add pork, garlic and ginger. Stir-fry 1 minute. Add snow peas, bean sprouts and mushrooms. Toss another minute. Add drained noodles. Add oyster sauce. Continue stir-frying 2 minutes. Add salt, pepper and remaining oil. Toss and serve.

Yield: Serves 2.

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