Roast pork lo mein
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Noodles, fresh boil til soft;drain & rinse |
| ½ | pounds | Roasted pork; shredded |
| 1 | cup | Shredded chinese cabbage |
| 1 | cup | Bean sprouts; wash |
| 6 | tablespoons | Oyster sauce can add more as per taste |
| ½ | cup | Sliced waterchestnuts,option |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Sherry |
| ¼ | cup | Chicken broth, College Inn |
| 2 | tablespoons | Oil; for stir frying |
| ½ | teaspoon | Sugar |
| 1 | dash | Pepper, heavy dash |
Directions
SAUCE MIX
Note: Dried Noodles .... 5 cups cooked = 1 lb Fresh Noodles .... 2½ cups cooked = 1 lb Preparation: - Heat Wok - Add oil and let heat - Add salt; stir
- Add pork & sherry; stir fry quickly - Add cabbage, bean sprouts, & waterchestnuts; stir fry [45] Sec.
- Add stock; place noodles on top - Cover & cook; [1] Min.
- Uncover & stir
- Add "sauce mix"; stir until evenly seasoned - Serve!