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 1/2 tablespoon cornstarch and 1 tablespoon water 3/4 pound pork tenderloin 3 tablespoon oyster sauce and 1/4 cup water 1/4 pound fresh or steame...
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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