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Pork Stir-Fry with Noodles (Lo Mein) Recipe


Serves 4
Use a cast-iron skillet for this recipe if you have one—it will help create the best sear on the pork. When shopping for Chinese rice wine, look for one that is amber in color; if not available, sherry wine may be used as a substitute. If no hoisin sauce is available, substitute 1 tablespoon of sugar. If boneless pork ribs are unavailable, substitute 1 1/2 pounds of bone-in country-style ribs, followed by the next best option, pork tenderloin. Liquid smoke provides a flavor reminiscent of the Chinese barbecued pork traditional to this dish. It is important that the noodles are cooked at the last minute to avoid clumping. See below for information on buying noodles.


3tablespoons soy sauce
2tablespoons oyster sauce
2tablespoons hoisin sauce (see note)
1tablespoon toasted sesame oil
1/4teaspoon five-spice powder
1pound boneless country-style pork ribs, trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces (see note)
1/4teaspoon liquid smoke (optional)
1/2cup low-sodium chicken broth
1teaspoon cornstarch
2medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2teaspoons grated fresh ginger
4 1/2teaspoons vegetable oil
4tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry (see note)
1/2pound shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 cups)
2bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
1small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
12ounces Chinese egg noodles (fresh) or 8 ounces dried linguine (see note)
1tablespoon Asian chile garlic sauce



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