Ingredients: |
Ingredients: 1⁄2 pound Chinese wheat or egg noodles
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon light soy sauce
1 teaspoon cornstarch
8 ounces shredded lean pork (about 1 cup)
1 tablespoon dried shrimp
4 tablespoons canola oil
2 garlic cloves, crushed with the side of a knife and peeled
5 scallions, bulbs split and cut into 1-inch lengths
3 tablespoons oyster sauce
3 tablespoons canned chicken broth
1 teaspoon sesame oil
1⁄4 teaspoon freshly ground white pepper, or more to taste
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Directions: |
Directions:1. In a large pot of boiling water, cook the noodles until a little softer than al dente. This should take no more than 2 minutes if the noodles are the pre-cooked variety. Drain, rinse in cold water, drain again thoroughly, and set aside.
2. In a small bowl, whisk together 1 teaspoon of the wine, the soy sauce, and the cornstarch. Add the pork and mix thoroughly.
3. Put the dried shrimp in a small dish and pour the remaining 2 teaspoons of wine over them. Set aside to soften.
4. In a wok or stir-fry pan, heat 3 tablespoons of the canola oil over medium-high heat. Add the garlic and stir until the oil is hot and the garlic sizzles. Add the noodles and cook, stirring occasionally, until the noodles begin to lightly brown, 4 to 5 minutes. Remove and discard the garlic, if desired. Transfer the noodles to a plate lined with paper towels to absorb any excess oil.
5. Pour the remaining 1 tablespoon canola oil into the same pan. Add the well-stirred pork mixture and cook, stirring, for about 2 minutes, or until there is no pink left in the meat. Add the shrimp mixture and scallions and cook, stirring, until the scallions turn a darker green and wilt. Return the noodles to the pan. Add the oyster sauce and broth and cook, stirring, until the sauce is evenly absorbed into the noodles. Add the sesame oil and pepper and toss well. Transfer to a plate and serve immediately. |
This recipe for Cantonese Pork Lo Mein is from