Name: Pork Lo Mein (Gee Yoke Lo Mein)
Ingredients: **** NO E ***** Karen Adler FNGP13B. Yield: 6-8 servings; 1/2 lb Fresh pork butt; 2 tb Fresh ginger cut into thin slivers; 4 Dried mushrooms; 1/2 c Bamboo shoots; 1 Red bell pepper; 1 sm Onion; cut in small wedges; 2 Green onions; shredded and cut into 1-inch lengths; 1 md Zucchini; 2 Garlic cloves; crushed; 1 Ginger chunk; crushed size of a quarter; 4 tb Oil; 1 lb Homemade egg noodles*; 2 ts Cornstarch; 1 ts Sugar; 1 tb Light soy sauce; 1 ts Sherry; 4 ts Cornstarch; 1 c Chicken broth; 2 tb Oyster sauce; 2 tb Oil; 1 tb Sesame oil; 2 tb Oyster sauce; 1 1/2 tb Light soy sauce; 1 1/2 ts Vinegar

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Chinese, Dim sum	1	Servings

INGREDIENTS

		** NO E *** Karen Adler FNGP13B. Yield: 6-8 servings
1/2	lb	Fresh pork butt
2	tb	Fresh ginger cut into thin slivers
4		Dried mushrooms
1/2	c	Bamboo shoots
1		Red bell pepper
1	sm	Onion; cut in small wedges
2		Green onions; shredded and cut into 1-inch lengths
1	md	Zucchini
2		Garlic cloves; crushed
1		Ginger chunk; crushed size of a quarter
4	tb	Oil
1	lb	Homemade egg noodles*
2	ts	Cornstarch
1	ts	Sugar
1	tb	Light soy sauce
1	ts	Sherry
4	ts	Cornstarch
1	c	Chicken broth
2	tb	Oyster sauce
2	tb	Oil
1	tb	Sesame oil
2	tb	Oyster sauce
1 1/2	tb	Light soy sauce
1 1/2	ts	Vinegar

INSTRUCTIONS

MEAT MARINADE
SAUCE MIXTURE
NOODLE SEASONINGS
*Recipe is included in this collection.                    PREPARATION: Cut
pork into thin, match-stick sized         strips. Mix with meat marinade
and let stand for 1/2 hour. Soak mushrooms until soft. Discard stems and
slice caps, bamboo shoots, red bell peppers and zucchini into thin strips.
Mix sauce. Parboil noodles      for 3 minutes. Rinse and drain. Bring
another pot of       water to boil and keep hot. COOKING: Heat 2 T. oil in
wok and stir fry all the vegetables together for 2-3 minutes; sprinkle on a
little salt and 1 tsp. of           sugar. Set aside. Add 2 T. oil and stir
fry pork until     done. Add sauce mixture, stir until thickened; add the
vegetables. Stir until well mixed and keep warm. Put noodles into the hot
pot of water for 10-15 seconds,       just to heat. Drain but do not rinse.
Put noodles back     in pot and add the noodle seasonings, tossing and
mixing well. Transfer noodles to a big serving platter. Pour meat an d
vegetable mixture over noodles      and serve. DO AHEAD NOTES: Do through
preparation.         Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM
by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

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