Wednesday, April 4, 2012
Pork and Chinese Broccoli Lo Mein
As you know I'm still on my quest to make good Chinese-American take out (carry out). I think I have Orange Chicken, Beef and broccoli, Almond Boneless Chicken and Shrimp Chow Mein down. This week I tackled lo mein with pork and Chinese Broccoli (gai lan) and received a nod from my resident taste tester! Note: Best to have your ingredients measured and assembled ahead of time because this goes rather quickly.
For the pork:
1 to 1 1/2 pounds pork tenderloin cut into 1 to 1 1/2 inch cubes
2 Tbl soy sauce
2 Tbl dry sherry
2 Tbl peanut or vegetable oil
Place the pork cubes in a medium size bowl and sprinkle the soy and sherry over. Toss the cubes in the mixture and let marinate in the fridge for about 30 minutes.
Pat the pork cubes dry and the heat the oil in a large shallow wok or saute pan. Brown the cubes well, in batches if necessary and remove from the pan. Set aside.
Putting it all together:
1 Tbl peanut or vegetable oil
1 large onion cut into large pieces
3 cloves minced garlic
1 Tbl freshly grated ginger
1/4 tsp crushed red pepper flakes
1 1/2 pounds Chines broccoli, thick stems removed and the chopped into half inch pieces
The previously browned pork
2 Tbl light brown sugar
3 Tbl soy sauce
6 ounces of your favorite Chinese wheat noodles or linguini
6 cups chicken broth
1 Tbl cornstarch mixed with 3 Tbl water to create a slurry
2 tsp sesame oil
To the same saute pan that you browned the meat add the tablespoon of oil. When the oil is hot add the onion and saute for about 2 minutes, stirring all the while.
Add the garlic, ginger, crushed red pepper and Chinese broccoli to the pan and stir fry until the leaves of the broccoli begin to wilt. Turn off the heat while you cook the noodles.
Cook the noodles in the chicken broth about a minute or 2 shy of the recommended cooking time. Strain but reserve 2 cups of the broth.
Add the pork to the broccoli mix and turn up the heat. Add the reserved broth, brown sugar and soy sauce. Cook about a minute or two on high heat and then add the cornstarch slurry. Stir in the cooked noodles and sesame oil.
Makes 4 generous servings