Barbeque Pork Lo Mein
Submitted by solidsnake2027
Chinese BBQ pork lo mein stir-fried with bok choy, bean sprouts, ginger, and a savory sauce of oyster sauce, dark soy, and sesame oil. A takeout-style noodle dish ready in 35 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minWhy call for takeout when you can have lo mein this good on the table in half an hour?
Chinese barbecue pork (char siu) gets stir-fried in a screaming-hot wok with fresh ginger, crisp bok choy, and crunchy bean sprouts. The noodles go in with a splash of chicken broth and steam under cover for two minutes until they soak up all that savory liquid.
The finishing sauce is simple but hits every note: oyster sauce for depth, dark soy for color and richness, sesame oil for that toasty aroma, and just a touch of sugar to round it all out.
Every bite is slippery noodles tangled with tender pork and snappy vegetables, glossed in a sauce that coats without drowning.
Kitchen Tips
- Get your wok ripping hot before adding the oil. That high heat is what gives stir-fry its characteristic smoky flavor, called wok hei.
- Have everything prepped and within arm’s reach before you start. Once the wok is hot, this moves fast.
- Chinese barbecue pork is sold ready-to-eat at most Asian grocery stores, or use leftover char siu from another recipe.
Variations
- Swap the pork for leftover roast beef, lamb, shrimp, or chicken.
- Use whatever fresh vegetables are in season in place of the bok choy and bean sprouts.
Ingredients
Directions
Cook noodles in plenty of boiling water, when al dente, drain.
Combine sauce ingredients, set aside.
Heat wok, add oil.
Add ginger stir fry until fragrant (about 10 sec); add bok choy, bean sprouts and pork. Stir fry for 2 minutes.
Add broth, then when broth is hot add noodles, cover and cook 2 minutes.
Add sauce, stir well and serve.
Variations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken, other fresh vegtables in season can be used in place of the sprouts and bok choy.
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