So yesterday was quite a day with making the Mocha Brownie Cake, the Chinese Barbecue Pork, and this Barbecued Pork Lo Mein. My kitchen is still a mess. Somehow, the cleaning-up part just does not interest me. I wonder why?
Making the Barbecued Pork Lo Mein was so easy! Since I had the Chinese Barbecue Pork done, all I had to do was sliced it thin and in 2″ long pieces (I could not get it julienned, like the recipe suggested). Then I mixed the soy sauce, oyster sauce, and salt. I know there are real Chinese brands of soy and oyster sauce, but I use what I can get, and in this case, it was Kikkoman brand.
The noodles I used were medium thin egg noodles that had been prepared in little nests. It is a concept I have seen with specialty angel hair pasta. And instead of rice wine, I used a dry sherry.
Step by step, this was really easy to put together. I loved how after the egg noodles cooked in water and drained, they were added to the wok so that they took on the flavor of all the spices and sauces.
The resulting dish was awesome! I have to mention that while the recipe called for 8 ounces of the barbecued pork, I used a full pound. That was a little too much. Maybe 12 ounces would have been better. But it was all good.
This recipe can be found on page 273 of Stir-Frying to the Sky’s Edge by Grace Young. To read about the Wok Wednesday online group, click here.
Until next time…