Pork Lo Mein with Seared Scallions & Shiitakes

Pork Lo Mein with Seared Scallions & Shiitakes
Photo by Scott Phillips

Ingredients

  • 5 Tbs. canola or peanut oil
  • ¼ tsp. crushed red pepper flakes
  • 1 tsp. cornstarch
  • 2 Tbs. plus 1 tsp. kosher salt
  • 9 oz. fresh Chinese noodles
  • 3 cups thinly sliced napa cabbage (about 6 oz.)
  • 2 cups mung bean sprouts, rinsed
  • + 8 more ingredients
    • 2 Tbs. dry sherry
    • 1 Tbs. minced fresh ginger
    • 2 tsp. Asian sesame oil
    • 6 oz. scallions (14 to 16 medium), trimmed and cut into 2-inch pieces
    • 2-½ Tbs. soy sauce; more to taste
    • 2 medium cloves garlic, minced
    • ¾ lb. boneless pork country-style ribs, cut into ¼-inch-wide strips
    • 3-½ to 4 oz. shiitake mushrooms, stemmed, caps thinly sliced (2 cups)

In a medium bowl, toss the pork with 1 Tbs. of the soy sauce, 1 Tbs. of the sherry, the cornstarch, and 1/4 tsp. of the salt. Refrigerate for at least 15 min. and up to 1 hour. Bring 2 quarts of water to a boil in a large pot. Add 2 Tbs. of the salt and cook the noodles, stirring occasionally, u...

View full recipe at Fine Cooking

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