Pork Lo Mein Stir Fry
Date night homecooked Chinese takeout! This pork lo mein stir fry is a quick and easy dinner that’s ready faster than the delivery man can get there.
Ingredients
- ½ pound lean pork (I used half a pork tenderloin), cut into thin 1/4″ strips
- 2 large cloves garlic minced
- 2 teaspoons vegetable oil
- 1 medium carrot peeled and cut into julienne strips
- ½ sweet bell pepper cut into thin strips
- 4 ounces shiitake mushrooms stems removed, caps sliced into 1/4″ strips
- 4 ounces snow peas
- 4 ounces water chestnuts diced
- 3 scallions thinly sliced
- 1 hot red chile chopped (I used thai chilies)
- 2 teaspoons grated ginger
- 3-4 ounces lo mein noodles cooked according to package directions
FOR SAUCE:
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon shaoxing (or sherry)
- ½ teaspoon fish sauce
- 1 tablespoon water
- 1 teaspoon sesame oil
FOR GARNISH: (optional)
- ⅓ cup fresh cilantro leaves
- ½ teaspoon toasted sesame seeds
- 2-3 teaspoons lime juice
Instructions
ASSEMBLE THE SAUCE:
- In a small bowl, combine the soy sauce, brown sugar, Shaoxing (or sherry), fish sauce, water and sesame oil. Whisk to combine and set aside.
PREP THE INGREDIENTS:
- Assembly of this lo mein goes very quickly, so it’s critical to have all of the pork, vegetables and lo mein noodles prepped prior to beginning the stir fry.
ASSEMBLE THE PORK LO MEIN:
- Place a large skillet or wok over a medium high heat. When the pan is hot, add the vegetable oil and tilt the pan to coat the entire skillet. Add the garlic and stir fry for about 30 seconds or until fragrant.
- Add the sliced pork and cook for 2-3 minutes until the meat is opaque, but not cooked through. Add the carrots, water chestnuts and shitake mushrooms. Cook for about 2 minutes until the vegetables become tender.
- Stir in the sauce and cook for 30 seconds, stirring the sauce into the pork mixture. Stir in the sugar snow peas, sweet bell pepper, ginger, Thai red chiles and green onions.
- Cook for 1-2 minutes, stirring constantly, then add the cooked lo mein noodles and mix well into the stir fry. Taste for seasoning and add more soy sauce, shoaxing or fish sauce as desired. The mixture should be moist, but not saucy or goopy. If your lo mein is too dry, add a tablespoon of hot water to moisten it.
- To serve, add the cilantro and lime juice and stir, then sprinkle on sesame seeds and additional cilantro as desired. Serve with extra hot sauce and lime wedges.
