Chinese Pork And Mushroom Chow Mein
|Pork butt||1⁄2 Pound|
|Rice wine/Dry sherry||1⁄2 Teaspoon|
|Green onions||2 , chopped in 1 1/2inch lengths|
|Minced ginger||1⁄2 Teaspoon|
|Water||8 Cup (128 tbs)|
|Chinese noodles||8 Ounce|
|Sesame oil||1 Tablespoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cooked green beans||1⁄2 Pound, shredded (Fresh/Frozen)|
|Bean sprouts/Shredded cabbage||1⁄4 Pound|
|Sliced canned mushrooms||1 Cup (16 tbs) (Fresh/Drained)|
|Chicken broth||3 Tablespoon|
|Soy sauce||3 Tablespoon|
Slice pork into thin strips with a cleaver.
Cut strips into 1" x 1/4" shreds.
Combine marinade ingredients in a medium bowl.
Add pork; mix well.
Let stand 30 minutes.
Bring 8 cups water to a boil in a large pot.
Cook noodles in boiling water about 5 minutes until tender.
Rinse noodles with cold water; drain well.
Add sesame oil to noodles.
Mix well to coat; set aside.
Heat 1/4 cup oil in wok over high heat 1 minute.
Stir-fry marinated pork shreds about 2 minutes until no longer pink.
Remove pork with a slotted spoon, draining well over wok; set aside.
Add 1 tablespoon oil to wok.
Stir-fry green beans, bean sprouts or cabbage and mushrooms over high heat 3 minutes.
Add chicken broth and salt.
If mixture is dry, add several more tablespoons chicken broth or water to moisten.
Remove vegetables from wok; set aside.
Reduce heat to medium.
Add 3 tablespoons oil to wok.
Stir-fry cooked noodles 3 or 4 minutes.
Add salt, soy sauce, pepper and cooked vegetables.
Stir-fry 2 minutes longer, mixing well.