Pork Lo Mein with Ginger Mushrooms

FREE RECIPE PREVIEW

Ingredients — preview

• 12 ounces lo mein noodles or vermicelli pasta
• 2 teaspoons sesame oil
• 12 ounces pork loin cut into 1/4-inch-thick bite-sized slices
• 1 tablespoon ginger finely shredded
• 4 teaspoons Shaoxing rice wine
• 1 teaspoon cornstarch
• 4 teaspoons soy sauce

Preparation — preview

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.
8. 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.
9. In a small bowl combine the remaining 1 tablespoon rice wine and 1 tablespoon soy sauce.
10. Heat a large sauté pan or wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.