Roast Pork Lo Mein Recipe
Ingredients
1/2 lb precooked Chinese roast pork
1/2 lb Chinese cabbage
1/2 lb fresh bean sprouts
1 lb lo mein noodle
3 Tbs peanut or vegetable oil
1 stalk scallion, cut into 2 inch pieces
1 Tbs dark soy sauce
1/2 tsp salt
2 Tbs oyster sauce
Directions
Slice and then shred the roast pork into strips 2 inches (5 cm) long.
Wash and then shred the Chinese cabbage.
Rinse the bean sprouts with cold water.
Chop the noodle in half.
Freeze half of it and add the other half to boiling water; boil for about 2 minutes.
Drain and rinse with cold water.
Drain well and mix with 1 Tbs of oil.
Set aside.
Heat 2 Tbs oil in the wok.
Stir fry the scallion and roast pork over high heat for about 1 minute.
Add the Chinese cabbage and bean sprouts; mix well.
Spread the noodle on top of the vegetable and roast pork mixture.
Sprinkle the soy sauce, salt, and oyster sauce on the noodle.
Mix and toss over high heat for a few minutes.
Wash and then shred the Chinese cabbage.
Rinse the bean sprouts with cold water.
Chop the noodle in half.
Freeze half of it and add the other half to boiling water; boil for about 2 minutes.
Drain and rinse with cold water.
Drain well and mix with 1 Tbs of oil.
Set aside.
Heat 2 Tbs oil in the wok.
Stir fry the scallion and roast pork over high heat for about 1 minute.
Add the Chinese cabbage and bean sprouts; mix well.
Spread the noodle on top of the vegetable and roast pork mixture.
Sprinkle the soy sauce, salt, and oyster sauce on the noodle.
Mix and toss over high heat for a few minutes.
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