Pork Lo Mein (gee Yoke Lo Mein)
| 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 | T | Fresh ginger |
| cut into thin slivers | ||
| 4 | Dried mushrooms | |
| 1/2 | c | Bamboo shoots |
| 1 | Red bell pepper | |
| 1 | Onion, cut in small wedges | |
| 2 | Green onions, shredded | |
| and cut into 1-inch | ||
| lengths | ||
| 1 | Zucchini | |
| 2 | Garlic cloves, crushed | |
| 1 | Ginger chunk, crushed | |
| size of a quarter | ||
| 4 | T | Oil |
| 1 | lb | Homemade egg noodles* |
| 2 | t | Cornstarch |
| 1 | t | Sugar |
| 1 | T | Light soy sauce |
| 1 | t | Sherry |
| 4 | t | Cornstarch |
| 1 | c | Chicken broth |
| 2 | T | Oyster sauce |
| 2 | T | Oil |
| 1 | T | Sesame oil |
| 1 1/2 | T | Light soy sauce |
| 1 1/2 | t | Vinegar |
| PREPARATION: Cut pork into thin, match-stick sized | ||
| trips. Mix with meat | ||
| ource: "Dim Sum" by Rhoda Fong Yee. Formatted for , ource: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen |
INSTRUCTIONS
Recipe is included in this collection. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 1773
Calories From Fat: 1249
Total Fat: 139.4g
Cholesterol: 220mg
Sodium: 2395.8mg
Potassium: 2558.4mg
Carbohydrates: 57.6g
Fiber: 9.7g
Sugar: 23.3g
Protein: 74.3g