Pork Lo Mein

[Spirit Shadow]

Pork Lo Mein

• 3 Tblsp soy sauce
• 2 Tblsp oyster sauce
• 2 Tblsp hoisin sauce
• 1 Tblsp toasted sesame oil
• 1/4 tsp five-spice powder
• 1 lb boneless country-style pork ribs, trimmed of fat & gristle & sliced crosswise into 1/8" pieces
• 1/2 c. low-sodium chicken broth
• 1 tsp cornstarch
• 2 cloves garlic
• 2 tsp fresh grated ginger
• 4 1/2 tsp Chinese rice cooking wine {or dry sherry as a replacement}
• 1/2 lb shiitake mushrooms, stems trimmed, and caps cut in halves or thirds
• 2 bunches scallions, whites thinly sliced and creens cut into 1" pieces
• 1 red bell pepper, seeded, de-veined, & chopped roughly
• 1/2 yellow onion, chopped
• 1 cup fresh bean sprouts
• 1 small head Napa or Chinese cabbage, halved, cored, & sliced crosswise into 1/2" stips
• 1/2 Tblsp Asian chile garlic sauce {or Sriracha sauce, both optional}

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1. Bring 4 quarts water to boil in a Dutch oven over high heat.
2. Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder in a medium bowl. Place 3 tablespoons of the mixture in a large, zipper-lock bag, & add the pork. Press out as much air as possible, seal the bag, & marinate at least 15 minutes in the fridge or up to 1 hour.
3. Whisk the broth and cornstarch into the remaining soy sauce mixture in the medium bowl. In a separate small bowl, mix together garlic and ginger with 1/2 tsp vegetable oil. Set aside.
4. Heat 1 tsp vegetable oil in a 12" skillet over high heat until just smoking. Add half the pork in a single layer, breaking up any clupms with a wooden spoon. Cook, without stirring, for 1 minute. Continue to cook, sitrring occasionally, until browned {about 2 to 3 minutes}. Add 2 Tblsp of the Chinese cooking wine/sherry to the skillet & cook, stirring constantly, until the liquid is reduced & the pork is well coated {30 to 60 seconds}. Transfer the pork to a medium bowl & repeat with remaing pork, 1 tsp oil, & remaing 2 Tblsp wine. Wipe the skillet clean with paper towels.
5. Return the skillet to high heat, add 1 tsp vegetable oil, and heat until just smoking. Add the mushrooms, peppers, & onion & cook until the mushrooms are light golden brown {4 to 6 minutes}. Add scallioins and continue to cook, stirring occasionally, until the scallions are wilted {2 to 3 minutes longer}. Transfer the vegetables to the bowl with the pork.
6. Add the remaining tsp vegetable oil, cabbage, & bean sprouts to the skillet & cook, stirring occasionally, until the cabbage is spotty & brown {3 to 5 minutes}.
7. Meanwhile, stir the noodles into the boiling water & cook, stirring occasionally, until the noodles are tender {3 to 4 minutes for fresh Chinese noodles, or 10 minutes for dried linguine}.
8. Clear the center of the skillet & add the garlic-ginger mixture and gook, mashing the mixture with a wooden spoon until fragrant {about 30 seconds}. Stir the garlic mixture into the cabbage, then return the pork-vegetable mixture & the chicken broth-soy mixture to the skillet. Simmer until thickened & the ingredients are well incorporated {1 to 2 minutes}. Remove the skillet from the heat.
9. Drain the noodles, then add back to the Dutch oven & stir in the cooked stir-fry mixture & garlic-chili sauce or Sriracha & toss the noodles until the sauce evenly coats them. Serve immediately

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