Roast Pork Lo Mein

thewoksoflife.com

Alice Xie

subheading: FOR THE SAUCE MIXTURE:

1 tablespoon light soy sauce

2 teaspoons dark soy sauce

1 tablespoon oyster sauce

1 tablespoon hot water

¼ teaspoon sugar

½ teaspoon salt (or to taste)

⅛ teaspoon ground white pepper

½ teaspoon sesame oil

subheading: FOR THE REST OF THE DISH:

8 ounces Chinese roast pork (char siu)

subheading: julienned into strips:

1 clove garlic (minced)

¼ cup carrot (julienned)

½ cup water chestnuts (sliced)

½ cup canned bamboo shoots (in strips or sliced into bite-sized pieces)

½ cup sliced mushrooms (such as shiitake, oyster, button, or baby portobello)

2 ¼ cups napa cabbage (shredded)

⅔ cup snow peas (ends trimmed with fibrous string removed)

1 ½ cups mung bean sprouts (optional)

14 ounces cooked lo mein noodles (you can use fresh uncooked noodles, but they need to be boiled according to the package instructions first)

1 ½ tablespoons vegetable oil

1 tablespoon Shaoxing wine

2 scallions (julienned)

Directions at thewoksoflife.com

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