Pork Lo Mein with Ginger Mushrooms

Pork Lo Mein with Ginger Mushrooms
Yield
4servings
Yield
4servings
Pork Lo Mein with Ginger Mushrooms
Yield
4servings
Yield
4servings
Ingredients
  • 12ounces lo mein noodles or vermicelli pasta
  • 2teaspoons sesame oil
  • 12ounces pork loincut into 1/4-inch-thick bite-sized slices
  • 1tablespoon gingerfinely shredded
  • 4teaspoons Shaoxing rice wine
  • 1teaspoon cornstarch
  • 4teaspoons soy sauce
  • 1teaspoon coarse salt
  • 1/4teaspoon ground white pepper
  • 2tablespoons peanut oil
  • 1/4teaspoon red pepper flakes
  • 3cups Napa cabbagethinly sliced
  • 4ounces shiitake mushroomsstems removed and caps thinly sliced (about 2 cups)
  • 1/2cup green onionsfinely shredded
Yield:
Instructions
Cook the Noodles:
  1. In a 3-quart saucepan bring 2 quarts water to a boil over high heat.
  2. When the water comes to a rolling boil, add the noodles.
  3. Return to a rolling boil and boil according to package directions until al dente.
  4. Carefully pour the noodles into a colander and rinse several times with cold water.
  5. Drain the noodles, shaking well to remove excess water.
  6. Return the noodles to the unwashed pot, add the sesame oil, and toss until well combined.
  7. Set aside.
Marinate the Pork:
  1. Put the pork in a shallow bowl and add the ginger, 1 teaspoon of the rice wine, cornstarch, 1 teaspoon of the soy sauce, 1/4 teaspoon of the salt, and pepper.
  2. In a small bowl combine the remaining 1 tablespoon rice wine and 1 tablespoon soy sauce.
Stir-Fry:
  1. Heat a large sauté pan or wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  2. Swirl in 1 tablespoon of the peanut oil, add the red pepper flakes, then, using a spatula, stir-fry 10 seconds or until the pepper flakes are fragrant.
  3. Add the pork mixture and spread it evenly in one layer in the pan
  4. Cook undisturbed 1 minute, letting the pork begin to sear.
  5. Stir-fry 30 seconds or until the pork begins to brown.
  6. Add the cabbage and mushrooms and stir-fry 1 minute or until the cabbage is just wilted but the pork is not cooked through.
  7. Transfer the pork and vegetables to a plate.
  8. Swirl the remaining 1 tablespoon oil into the wok.
  9. Add the noodles and stir-fry 15 seconds.
  10. Add the soy sauce mixture, swirl it into the pan, add the scallions and pork mixture, and add the remaining 3/4 teaspoon salt.
  11. Stir-fry 1 to 2 minutes or until pork is cooked through and noodles are heated through.