Community Pick
Authentic Pork Lo Mein - Chinese
photo by DianaEatingRichly
- Ready In:
- 1hr 20mins
- Ingredients:
- 24
- Serves:
-
2-4
ingredients
- 1⁄2 lb fresh pork tenderloin
-
Meat Marinade
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon rice wine
-
Vegetables
- 1 tablespoon fresh ginger (cut very fine)
- 5 -6 large mixed mushrooms
- 1⁄2 cup bamboo shoot
- 1 red bell peppers or 1 carrot
- 1 small onion, cut in wedges
- 2 green onions, shredded
- 1 medium zucchini or 1 medium celery, cut in 1-inch strips
-
Sauce Mixture
- 4 teaspoons cornstarch
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 2 garlic cloves, crushed
- 1⁄4 teaspoon ginger
- 4 tablespoons peanut oil
-
Seasoning in Noodles
- 1 lb fresh Chinese egg noodles
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce or 2 tablespoons soy sauce
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 teaspoons rice vinegar
directions
- Cut pork into thin strips, and then into pieces. Mix with meat marinade for 30 minutes.
- Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips. Mix sauce.
- Parboil noodles for 3 minutes. Rinse and drain.
- Bring another pot of water to boil, and keep hot.
- Heat 2 T. oil in wok. Stir fry all vegetables together for 2-3 minutes.
- Sprinkle on a little salt and 1 teaspoons of sugar. Set aside.
- Add 2 T. oil, and stir fry pork until done.
- Add sauce mixture. Stir until thickened.
- Add the vegetables. Stir until well mixed.
- Put noodles into hot pot of water for 10-15 seconds, just to heat. Drain.
- Put back in pot, and add seasonings to noodles .
- Serve meat and vegetables over noodles.
Questions & Replies
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I am very new to your site but I have a thing or two to say to that person who criticized your low mein recipe . Open your ?? and your heart how much more authintic can you get? An Asian friends recipe this lovely women is sharing with us and you have the nerve to criticize? Open your mind open your eyes open your ? and may God bless you with these things I am trying this recipe tonight Ill let you know how I do and thank you so much for sharing?
Reviews
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super yummy-thanks for the recipe! To the "critic"....lo mein is like meatloaf-no two people make it the same way in China or anywhere else. This woman lives in Hong Kong, not just for two years, I'm guessing she has more "real deal" experience than you. If you didn't like "linda's busy kitchen" post why did you even bother making it.
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This is my husband's favorite meal at a Chinese restraunt. However, we live in North Dakota now and let's just say Chinese food is hard to come by. I came across this last night, and thought why not. I had everything I needed in the pantry minus the noodles. I boiled my thin spaghetti noodles with baking soda turning the noodles into oriental style noodles... The flavor of this was awesome!!!!! My hubby said he might not ever order it again if he gets the chance, thought this was way better than anything he has ordered in a resteraunt before. Thank you so much Linda for posting this!!!!
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i have not yet tried this recipe but i intend to do so. in the meantime, i couldn't help but say of Chef #868046 that while i respect her/his right to express her/his dislike of the recipe, and even to disagree about whether or not it is "authentic," adding that smug and sarcastic "Cheers!" to the end of her/his nastily-toned post was sort of the ironic finishing touch that i think helps define her/him as a rather cheerless person.
see 37 more reviews
Tweaks
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Love this recipe. We like Chinese food a bit spicy so I added some sriracha sauce and for sesame oil, used hot oil. Added water chestnuts and used added green onions instead of yellow onions, but this was the best lo mein I have tasted. I think better than our favorite Chinese restaurant. <br/><br/>As far as 868046, I traveled all over Asia for a decade. I am sure your "dive" did it differently. But there are no rules for wok fries. Whatever ingredients you have you use. And your leftovers are tomorrow's breakfast. If where you were peppers were not available, then they won't serve it. In Hong Kong I did not experience the meat/Veggie on top of noodles, rather than within. But that was that restaurant. Enjoy a great recipe.
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Wow!<br/><br/>I dislike using pre-packaged sauces as i don't know what's in them (really). I didn't think i'd ever find a recipe for something that tasted like this. Delicious!<br/><br/>I had to do a few side steps to compensate for lack of ingredients: i used steam fried noodles as there weren't any of the proper noodles available at my grocery store; no bamboo shoots; doubled up the pepper; no rice wine - subbed rice wine vinegar.<br/><br/>I omitted some of the steps based on these noodles instructions for cooking and did not include the sugar/salt post veggie fry.<br/>Also i made it with chicken and shrimp.<br/><br/>I used a 14oz package of noodles and there was more than enough sauce, meat, and veg to blend in.<br/><br/>Thank you for sharing!
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Absolutely gorgeous!!! Wow what a wonderful flavour, we loved this. I did make with both carrot and red pepper had to use them up and what a great recipe to do that in. The only change I made was to add bean sprouts instead of bamboo shoot never bean a major fan so it was just personal taste. Apart from that minor change I followed the recipe exactly (well maybe I did not measure exact amounts of sauces ect..LOL) But my god Linda you nailed it with this one it was so tastey and so moreish, empty plates by everyone in our house tonight. Thanks for a super recipe that goes in with my make regular recipes!!! Big thumbs up by all.
RECIPE SUBMITTED BY
Lindas Busy Kitchen
Durham, 69
<p>Hi Everyone,</p>
<p>I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do.</p>
<p>I even appreciate the ones that tried them and for some reason they didn't work out for you. Everyone has different tastes, and you can't please everyone all the time. </p>
<p>Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review... Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that. However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO Thanks for trying them anyway :)</p>
<p>Hugs,</p>
<p>Linda</p>
<p> </p>
<p>My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. <br /> <br />I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! <br /> <br />I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! <br /> <br />Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. <br /> <br />I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) <br /> <br />In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. <br /> <br />I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) <br /> <br />I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. I have done my share of canning and I love those fresh herbs and veggies all summer long! <br /> <br /> <br />My Rating System: <br /> <br />5 Stars ***** Outstanding recipe that I absolutely loved. It can be down home or restaurant quality, as long as it tastes great and I didn't have to make any changes along the way! Also recipe has to have clear directions. One I would definately make again and again. <br /> <br />4 Stars **** Great recipe that I loved, but one that I may have had to tweak just a bit. Directions may have not been crystal clear. One I would make again and again with my changes. <br /> <br />3 Stars *** I liked the recipe, but had to add ingredients, or add more of a called for ingredient to have the recipe come out the way I like it. I would probably make again sometime. <br /> <br />2 Stars ** This recipe was ok, but I probably wouldn't make it again due to lack of taste, undesireable texture, or unclear directions etc. <br /> <br />1 Star * This recipe was one I didn't like at all. Either the amounts of ingredients were wrong (too little flavor or too much of one/some of the ingredients in the recipe), or the recipe didn't come out right following the directions given. Lack of directions. <br /> <br />No Stars - I have tried the recipe in the past and want to make a comment, or I am adding a comment about the recipe posted, possibly a tip or what I feel to be important information about the recipe. <br /> <br /><a href=http://www.sparklee.com><img style=border: 0px initial initial; src=http://img109.mytextgraphics.com/sparklee/2008/06/25/8219d39724611006c824863f62e57014.gif border=0 alt=Glitter Graphics - /></a></p>
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