Pork Lo Mien Recipe

  • Group 1
  • 2 pounds fresh egg noodles
  • Group 2
  • 3 slices pork loins, cut into small strips 1 inch long after removing excess fat
  • 1 can water chestnuts, cut as above (small can)
  • 1 clove garlic, chopped
  • 4 shiitake (medium)
  • 1 can takenoko(bamboo shoo), cut as above (small can)
  • 1 onion, sliced (large)
  • 1 pound fresh bean sprouts
  • 1 stalk Chinese green (bok choy) - cut diagonally 3/4 inch wide (medium stalk)
  • Group 3
  • 2 eggs - mix, add a pinch of ajinomoto(MSG), salt, and sugar - fry thinly and cut it inch strips 1 inch long
  • 1/2 pound charshu(barbecued meat), cut as above
  • 1 cup scallions, chop green part small, and white part diagonally at 1 inch long
Boil noodles and strain thoroughly and set aside. Important: Do not overcook! Heat skillet, add about 3 Tbsp. oil, 1/2 tsp. salt and garlic. Add pork and fry it until almost done. Add all the remaining ingredients in Group 2. Season to taste with soy sauce, a little sugar, and ajinomoto. Mix well. Remove from heat as soon as the vegetables are done but crisp. In a large pan, mix thoroughly Group 1 and Group 2 and 3/4 of Group 3. Serve in a platter with the remaining1/4 of Group 3 as garnishing on top. Serve with mustard - soy sauce.
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