• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Pork Lo Mein (Gee Yoke Lo Mein)

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • **** NO E *****
  • -Karen Adler FNGP13B.
  • -Yield: 6-8 servings
  • 1/2 lb Fresh pork butt
  • 2 tb Fresh ginger
  • -cut into thin slivers
  • 4 Dried mushrooms
  • 1/2 c Bamboo shoots
  • 1 Red bell pepper
  • 1 sm Onion; cut in small wedges
  • 2 Green onions; shredded
  • -and cut into 1-inch lengths
  • 1 md Zucchini
  • 2 Garlic cloves; crushed
  • 1 Ginger chunk; crushed
  • -size of a quarter
  • 4 tb Oil
  • 1 lb Homemade egg noodles*


2 ts Cornstarch
1 ts Sugar
1 tb Light soy sauce
1 ts Sherry

4 ts Cornstarch
1 c Chicken broth
2 tb Oyster sauce

2 tb Oil
1 tb Sesame oil
2 tb Oyster sauce
1 1/2 tb Light soy sauce
1 1/2 ts Vinegar

*Recipe is included in this collection. PREPARATION: Cut
pork into thin, match-stick sized strips. Mix with meat marinade
and let stand for 1/2 hour. Soak mushrooms until soft. Discard stems and
slice caps, bamboo shoots, red bell peppers and zucchini into thin strips.
Mix sauce. Parboil noodles for 3 minutes. Rinse and drain. Bring
another pot of water to boil and keep hot. COOKING: Heat 2 T. oil in
wok and stir fry all the vegetables together for 2-3 minutes; sprinkle on a
little salt and 1 tsp. of sugar. Set aside. Add 2 T. oil and stir
fry pork until done. Add sauce mixture, stir until thickened; add the
vegetables. Stir until well mixed and keep warm. Put noodles into the hot
pot of water for 10-15 seconds, just to heat. Drain but do not rinse.
Put noodles back in pot and add the noodle seasonings, tossing and
mixing well. Transfer noodles to a big serving platter. Pour meat an d
vegetable mixture over noodles and serve. DO AHEAD NOTES: Do through
preparation. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM
by Karen Adler FNGP13B.

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