Side Pannel
Pork Lo Mein (Gee Yoke Lo Mein)
Pork Lo Mein (Gee Yoke Lo Mein)
- Recipe Submitted by ADMIN on 09/26/2007
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*
Directions
MEAT MARINADE
2 ts Cornstarch
1 ts Sugar
1 tb Light soy sauce
1 ts Sherry
SAUCE MIXTURE
4 ts Cornstarch
1 c Chicken broth
2 tb Oyster sauce
NOODLE SEASONINGS
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.
2 ts Cornstarch
1 ts Sugar
1 tb Light soy sauce
1 ts Sherry
SAUCE MIXTURE
4 ts Cornstarch
1 c Chicken broth
2 tb Oyster sauce
NOODLE SEASONINGS
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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