Barbeque Pork Lo Mein
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
sesame oil
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
ginger root
finely chopped |
|
| 2 | cups |
bok choy
cut into 1/2 inch pieces |
*
|
| 1 ½ | cups |
mung bean sprouts
|
|
| 8 | ounces |
pork
chinese barbeque style |
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
oyster sauce
|
|
| 1 | tablespoon |
soy sauce, dark
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | x |
black pepper
dash |
*
|
| 8 | ounces |
lo mein noodles
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sesame oil
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
ginger root
finely chopped |
|
| 473 | ml |
bok choy
cut into 1/2 inch pieces |
*
|
| 355 | ml |
mung bean sprouts
|
|
| 231.2 | ml/g |
pork
chinese barbeque style |
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
oyster sauce
|
|
| 15 | ml |
soy sauce, dark
|
|
| 2.5 | ml |
sugar
|
|
| 1 | x |
black pepper
dash |
*
|
| 231.2 | ml/g |
lo mein noodles
|
* |
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.
