Title: House Special Lo Mein
Categories: Chinese Meat
Yield: 1 Servings

1/2	lb	Chinese egg noodles (dried,
		Not fresh)
1	ts	Sesame oil
1	ts	Oil
2	oz	Raw lean pork, in
		Matchsticks
2	oz	Raw lean beef, in
		Matchbook-cover sized
		Pieces
2	oz	Raw chicken, in small pieces
		Any which shape
2	oz	Raw shelled shrimp (cooked
		Will do)
2	ts	Dry sherry
2	ts	Cornstarch
4	tb	Oil
2	oz	Button mushrooms, sliced
		(reconstituted Chinese ones
		Are better but
		Are quite expensive)
2	c	Chinese cabbage, shredded
		(can substitute regular
		Cabbage, blanched)
2		Scallions, cut into
		Matchsticks (green and white
		Part both, no roots)
2	tb	Soy sauce
1	ts	Salt
1/2	ts	MSG (substitute chicken
		Bouillon granules)
1/4	lb	Raw bean sprouts

(this an adaptation of Joyce Chen's recipe) I was served half of this as a "half order" for $4.65, and it was too much, so I suppose it makes enough for about 3 as a main course

Bring a lot of water to the boil. Dump noodles in; turn heat to low. Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside.

In 4 separate dishes, combine each of the meats with 1/2 t sherry and 1/2 t cornstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this order, stirring for a few seconds between each addition: pork, beef, chicken, shrimp. As soon as you've added and tossed the shrimp, add the mushrooms and cabbage. Cook until cabbage is wilted. Add scallions, soy, salt, and MSG. Stir. Add the noodles and the bean sprouts, and stir-cook for 3 min. Serve hot on a warm platter.

From: Michael Loo Date: 05-24 Cooking Ä

previous

next