Side Pannel
Lo Mein Stir-Fried Pork Mixture
Lo Mein Stir-Fried Pork Mixture
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 4 -(up to)
- 5 Dried black mushrooms
- 1/2 lb Lean pork
- 3 Celery stalks
- 1 Onion
- 2 Or
- 3 Scallion stalks
- 2 tb Oil
- 1/4 ts Salt
- 2 tb Soy sauce
- 1 ts Sugar
- 1/2 c Stock
Directions
1. Soak dried mushrooms.
2. Slice pork thin or cut in strips. Slice celery, onion and soaked
mushrooms. Cut scallion stalks in 1-inch sections.
3. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add
pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle
with soy sauce and sugar and blend in.
4. Add celery, onion and mushrooms; stir-fry 2 minutes more.
5. Add stock and heat quickly. Cook, covered, another 2 to 3 minutes over
medium heat. Then combine with soft-fried or tossed noodles, as indicated
in main recipe. VARIATIONS:
1. Shred the pork and vegetables. Omit the stock and additional cooking in
step 5.
2. In step 2, dredge the pork in a mixture of 1 tablespoon cornstarch and 1
tablespoon soy sauce. Omit the soy sauce at the end of step 3.
3. At the end of step 3, also blend in 1 tablespoon sherry.
4. In step 4, add with the other vegetables 1 cup Chinese cabbage stems,
sliced; and/or 4 water chestnuts, sliced.
5. After step 4, add 4 snow peas, cut in half.
6. Omit the soy sauce in step 3. After step 4, add a mixture of 1
tablespoon soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root,
minced, and a few drops of sesame oil. Continue stir-frying until pork is
cooked through and vegetables are done. Omit step 5.
FOR USE WITH SOFT-FRIED OR
TOSSED NOODLES
2. Slice pork thin or cut in strips. Slice celery, onion and soaked
mushrooms. Cut scallion stalks in 1-inch sections.
3. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add
pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle
with soy sauce and sugar and blend in.
4. Add celery, onion and mushrooms; stir-fry 2 minutes more.
5. Add stock and heat quickly. Cook, covered, another 2 to 3 minutes over
medium heat. Then combine with soft-fried or tossed noodles, as indicated
in main recipe. VARIATIONS:
1. Shred the pork and vegetables. Omit the stock and additional cooking in
step 5.
2. In step 2, dredge the pork in a mixture of 1 tablespoon cornstarch and 1
tablespoon soy sauce. Omit the soy sauce at the end of step 3.
3. At the end of step 3, also blend in 1 tablespoon sherry.
4. In step 4, add with the other vegetables 1 cup Chinese cabbage stems,
sliced; and/or 4 water chestnuts, sliced.
5. After step 4, add 4 snow peas, cut in half.
6. Omit the soy sauce in step 3. After step 4, add a mixture of 1
tablespoon soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root,
minced, and a few drops of sesame oil. Continue stir-frying until pork is
cooked through and vegetables are done. Omit step 5.
FOR USE WITH SOFT-FRIED OR
TOSSED NOODLES
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