Thursday, March 21, 2013

[MC-AllEthnic-Recipes] Roast Pork Lo Mein

 

                     
* Exported from MasterCook *
 
                            Roast Pork Lo Mein
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowFat (Less than 25%)          Meat
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Noodles:
  12            ounces  thin dried Chinese egg noodles
  2        Tablespoons  sesame oil
                        Sauce:
  3        Tablespoons  soy sauce
  1 1/2    Tablespoons  oyster sauce
  1 1/2    Tablespoons  Chinese rice wine -- or dry sherry
  1 1/2      teaspoons  honey
                        To stir-fry:
  1         Tablespoon  peanut oil -- or vegetable oil
  1 1/2      teaspoons  minced garlic
  1           teaspoon  fresh ginger -- minced or grated
  3                     scallions -- cut into 2-inch lengths
  4                     fresh shiitake mushrooms -- to 5, thinly sliced
     1/2         pound  Chinese BBQ pork -- store-bought or homemade, cut into small, bite-sized pieces
 
Bring a medium pot of water to a boil. Add the noodles and cook according
to the package instructions until al dente, or the minimum amount of time
suggested by the package. Drain the noodles, rinse under cold water, and
drain again, shaking well to remove the excess water, and drain again,
shaking well to remove the excess water. Return the noodles to the pot,
toss with the sesame oil until the noodles are well coated, and set aside.
 
Prepare the sauce: in a small bowl, combine the soy sauce, oyster sauce,
rice wine, and honey. Set aside.
 
Heat a wok or large skillet over high heat until a bead of water sizzles
and evaporates on contact. Add the peanut oil and swirl to coat the
bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic,
about 30 seconds. Add the mushrooms and cook until softened, 1 to 2
minutes.
 
Add the noodles and pork. Pour in the sauce mixture and toss with tongs or
chopsticks until the noodles and pork are heated through and well coated
with sauce. Transfer to a platter and serve.
 
Serves 4 as a side-dish, or 2 to 3 as a main dish.
 
AuthorNote: Lo mein is a noodle dish that often is confused with chow
mein, and many Chinese restaurants further the confusion by using the two
names interchangeably. The dishes are similar, both featuring noodles
mixed with stir-fried meat and vegetables and a savory sauce. But whereas
chow mein refers to parboiled and stir-fried noodles, lo mein refers to
noodles that are fully cooked separately and quickly tossed with sauce in
the wok. The roast pork in this recipe is 'char siu', the same gorgeous
reddish-brown pork often displayed and sold in Chinatown shop windows.
Instead of buying the pork ready-made, you can also roast you own at home.
For the egg noodles, you can use any that are thin and round; spaghetti
will also work.
 
 
Cuisine:
  "Asian"
Source:
  "Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by
  Diana Kuan, 2012"
S(Formatted by Chupa Babi):
  "March 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 563 Calories; 14g Fat (21.6%
calories from fat); 21g Protein; 91g Carbohydrate; 4g Dietary Fiber; 37mg
Cholesterol; 1420mg Sodium.  Exchanges: 5 Grain(Starch); 2 Lean Meat; 2
1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 352 0 0 0 0 0 0 0 0 0 0 0 904321 0
 

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