Pork lo mein (gee yoke lo mein)

Yield: 1 Servings

Measure Ingredient
\N \N **** NO E ***** Karen Adler FNGP13B. Yield: 6-8 servings
½ pounds Fresh pork butt
2 tablespoons Fresh ginger cut into thin slivers
4 \N Dried mushrooms
½ cup Bamboo shoots
1 \N Red bell pepper
1 small Onion; cut in small wedges
2 \N Green onions; shredded and cut into 1-inch lengths
1 medium Zucchini
2 \N Garlic cloves; crushed
1 \N Ginger chunk; crushed size of a quarter
4 tablespoons Oil
1 pounds Homemade egg noodles*
2 teaspoons Cornstarch
1 teaspoon Sugar
1 tablespoon Light soy sauce
1 teaspoon Sherry
4 teaspoons Cornstarch
1 cup Chicken broth
2 tablespoons Oyster sauce
2 tablespoons Oil
1 tablespoon Sesame oil
2 tablespoons Oyster sauce
1½ tablespoon Light soy sauce
1½ teaspoon Vinegar




*Recipe is included in this collection. PREPARATION: Cut pork into thin, match-stick sized strips. Mix with meat marinade and let stand for ½ 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@...>

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