Looking for a delicious and easy-to-make Chinese dish? What better to try than pork lo mein? This yummy meal combines the stringiness of egg noodles, the crunchiness of bean sprouts, and the savory sweetness of vegetables to make a meal worth making again (and again).
- 1 lb boneless lean pork, cut into thin strips
- 24 oz egg noodles
- 3 tbsp canola oil
- 4 tsp finely chopped garlic
- 2 tsp finely chopped fresh gingerroot
- 2 carrots, cut into short, thin strips
- 8 oz mushrooms, finely sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tsp salt
- 8 fl oz chicken broth
- 14 oz bean sprouts
- 2 tbsp finely chopped scallions
- 1 1/2 tbsp soy sauce
- dash of sesame oil
- 1/2 tsp black pepper
First, pour the soy sauce and sesame oil into a large plastic bag; add the black pepper. Place the shredded pork into the bag as well, and securely close the bag. Tumble the pork around in the ziploc bag until most of the liquid is absorbed. Set aside.
Prepare the egg noodles as directed on the package. Set this aside as well.
Heat 1 tablespoon of the oil in a pan. Add the pork and stir-fry until it becomes a light brown color. Remove from the heat and set aside.
In a clean deep pan, heat the rest of the oil and stir-fry the garlic and gingerroot for about half a minute (garlic burns very easily, so be careful!). Add in the carrots and cook for a minute or two. Next, add the mushrooms and cook for about a minute before putting in the bell peppers. After a few minutes add the pork, salt, and chicken broth. Cook until at least half of the chicken broth has evaporated.
Toss the pork and vegetable mixture into the eggs noddles and put on medium heat. Stir to combine the ingredients. Add the bean sprouts and then the scallions. Stir until well combined. Serve with soy sauce and enjoy!
*This recipe was adapted from Chinese Cooking: A collection of easy and elegant recipes