Thursday: Pork Lo Mein
This lo mein is a Real Family Real Food favorite as it’s flexible and filling. You can add any leftover meat from they day before - and of course veggies too. Tip: have all of your ingredients prepped/chopped/measured before you start. It’s a quickie.
Serves: 4 Prep: 15 Cooking: 20
2 tablespoons vegetable oil
10 ounces shiitake mushrooms, stemmed and thinly sliced
2 cups cooked, boneless pork chop or tenderloin, chopped to 1” pieces or ¼” slices
1 small head Napa cabbage, sliced crosswise into ¼-inch-wide shreds
6 ozs snow peas
1 red bell pepper, cored and thinly sliced
1 tablespoon grated ginger
3 garlic cloves, minced1/3 cup low-sodium chicken broth
4 tablespoons soy sauce
4 tablespoons oyster-flavored sauce
2 9-ounce packages fresh Chinese egg noodles
2 tablespoon toasted sesame oil
6 scallions, thinly sliced
Coarse sea salt and freshly ground black pepper
3 teaspoons sesame seeds
Have all the veggies and pork sliced and ready to go.
Set a pot of water to boil.
In a nonstick skillet, heat oil over high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes.
Add pork and stir 1 minute.
Stir in cabbage, snow peas and bell pepper and cook until cabbage wilts, about 2 minutes. Keep stirring - it really helps the cabbage.
Stir ginger and garlic into pan and cook until fragrant, just 30 seconds.
Stir in broth, soy sauce, and oyster sauce and bring to a simmer. Remove from heat, cover, and set aside.
Add 1 teaspoon of salt and egg noodles to boiling water and cook, stirring often, until noodles are slightly underdone, or about 2 minutes.
Drain the noodles and return them to the now empty pot.
Toss noodles with sesame oil.
Add pork/cabbage mixture to the pot, return to medium-high heat, and cook until noodles are heated through, only 1 minute.
Stir in scallions, season with salt and pepper to taste.
Serve in deep bowl with a sprinkle of sesame seeds on top.