Pork Lo Mein
Submitted by bobo
Pork lo mein with tender sliced tenderloin, bok choy, radishes, and mushrooms tossed with linguine in oyster sauce, soy, and sherry. A loaded one-pan Chinese noodle dinner.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
90 minSliced pork tenderloin marinated in oyster sauce, sherry, soy sauce, and fresh ginger, stir-fried with bok choy, radishes, mushrooms, and green onions, then tossed with linguine. This is a proper lo mein with real vegetables and real technique.
The hour-long marinade is doing important work. Oyster sauce coats the pork with a savory glaze that caramelizes in the hot skillet, while sherry and soy sauce tenderize and season the meat. Grated gingerroot cuts through the richness with a clean, sharp bite.
Each vegetable gets stir-fried separately and in stages. This is the restaurant approach that most home cooks skip. Bok choy first until tender-crisp, then radishes, then the pork with green onions. Cooking them separately means each vegetable hits the right texture instead of everything turning to the same level of mush.
Radishes in a stir-fry might sound odd, but they lose their raw bite when cooked and turn slightly sweet and peppery. They add a crunch that’s different from the bok choy and a pop of color in the finished dish.
Kitchen Tips
- Slice the tenderloin against the grain and as thin as possible. Partially freezing for 20 minutes makes thin slicing easier.
- High heat is essential for each stir-fry stage. The skillet should be smoking before the vegetables go in.
- Linguine stands in for Chinese egg noodles and works perfectly. Fresh lo mein noodles from an Asian market are even better if available.
- Toss everything together in the large saucepot, not the skillet. You need room for the noodles to mix evenly.
Variations
- Chicken lo mein: Swap pork tenderloin for boneless, skinless chicken thighs sliced thin.
- Spicy version: Add 1 teaspoon chili garlic sauce or sriracha to the marinade.
- Vegetable lo mein: Skip the pork, double the bok choy, and add broccoli florets and snap peas for a vegetarian version.
Ingredients
Directions
Trim fat from pork tenderloin.
Cut pork tenderloin crosswise into thin slices.
In bowl, mix pork, oyster sauce, sherry, soy sauce, and gingerroot.
Let mixture marinate 1 hour.
Cut green onions into 2 inch pieces; slice bok choy crosswise into 1 inch wide strips.
In large saucpot, prepare linguine as label directs.
Meanwhile, in 12-inch skillet, over high heat, in 2 tablespoons hot, salad oil, cook bok choy and salt, stirring frequently until tender and crisp.
In oil remaining in skillet, in 1 tablespoon additional hot salad oil, cook radishes, stirring frequently, until tender and crisp; remove to bowl with bok choy.
To oil remaining in skillet over high heat, add 1 tablespoon salad oil and green onions, stirring frequently.
Add pork mixture; cook, stirring, just until pork loses its pink color and is tender, about 5 minutes.
Return bok choy and radishes to skillet; add mushrooms; heat.
Drain linguine.
Return linguine to saucepot; add pork mixutre; toss to mix well.
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