Title: Roast Pork Lo Mein
Categories: Pasta Pork
Yield: 4 Servings
| 1/2 | lb | Noodles, fresh boil til soft;drain & rinse |
| 1/2 | lb | Roasted pork; shredded |
| 1 | c | Shredded chinese cabbage |
| 1 | c | Bean sprouts; wash |
| 1/2 | c | Sliced waterchestnuts,option |
| 1/2 | ts | Salt |
| 2 | ts | Sherry |
| 1/4 | c | Chicken broth, College Inn |
| 2 | tb | Oil; for stir frying |
| SAUCE MIX |
| 6 | tb | Oyster sauce can add more as per taste |
| 1/2 | ts | Sugar |
| 1 | ds | Pepper, heavy dash |
Note: Dried Noodles .... 5 cups cooked = 1 lb
Fresh Noodles .... 2 1/2 cups cooked = 1 lb Preparation: - Heat Wok -
Add oil and let heat
- Add salt; stir
- Add pork & sherry; stir fry quickly
- Add cabbage, bean sprouts, & waterchestnuts; stir fry [45] Sec.
- Add stock; place noodles on top
- Cover & cook; [1] Min.
- Uncover & stir
- Add "sauce mix"; stir until evenly seasoned
- Serve!