May 2, 2008
Pork Lo Mein
- 1/2 lb fresh lo mein noodles
- sea salt
- soy sauce
- 1/2 lb pork tenderloin, cut in thin strips
- 1 tsp cornstarch
- canola oil
- 2 tbsp oyster sauce
- 2 tbsp gin
- 1/2 cup chicken stock
- 1/2 onion, minced
- 4 garlic cloves, minced
- 2 thai chilies, minced
- 2 scallions, minced
- 1 tomato,diced
- 3 tbsp basil, chopped roughly
- Combine the pork with 3 tbsp soy sauce and the cornstarch. Mix well. Set aside.
- Combine the oyster sauce, gin, chicken stock, and 1 tbsp soy sauce. Set aside.
- Heat 2 tbsp of canola oil in a large skillet or wok. Meanwhile cook the noodles in boiling salted water.
- Add the pork and saute for 2 minutes on high heat. Remove the pork and then add the onion to the skillet.
- Saute until tender.
- Add the garlic, chili, and scallions. Saute 1 minute.
- Add the oyster sauce mixture and bring to a boil
- Return the pork to the skillet and add the tomato. Saute for1 minute.
- Add the basil.
- Drain the noodles and add to the pot.
good. just a nice hint of spicyness without being at all overwhelming