Prep 15 mins
Cook 15 mins
This sounds easy and good. Variations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken. Other fresh vegetables in season can be used in place of the sprouts and bok choy. From "Dim Sum" by Ruth Laws.
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, finely chopped
- 2 cups bok choy, cut into 1/2-inch pieces
- 1 1⁄2 cups bean sprouts
- 8 ounces Chinese barbecue pork
- 1⁄2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1⁄2 teaspoon sugar
- 1 dash pepper
- 8 ounces lo mein noodles
- Cook noodles in plenty of boiling water; when al dente, drain and toss with sesame oil, set aside.
- Combine sauce ingredients, set aside.
- Heat wok, add oil.
- Add ginger stir fry until fragrant (about 10 seconds).
- Add bok choy, bean sprouts and pork, stir fry 2 minutes.
- Then add broth.
- When broth is hot, add noodles, cover and cook 2 minutes.
- Add sauce, stir well and serve.
Wow! This is soooo delicious!! It was easy to prepare in a very quick time too! Unfortunately I couldn't find actual lo mein noodles, so had to sub with Chinese, but I don't think it hindered the outcome at all. I followed the recipe as written otherwise, and for us, wouldn't change a thing! I've never used fresh ginger or bok choy until this recipe and now I'm hooked on both! Thank you so much lazyme for sharing this scrumptious recipe that will be repeated here again! :)