Pork Lo Mein
|Boneless pork||1 Pound|
|Chinese egg noodles/Fine egg noodles||3 Ounce (Fresh Or Dried)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Oyster sauce||1⁄4 Cup (4 tbs)|
|Chinese rice wine/Dry white wine||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Bok choy stems and leaves/Shredded cabbage||2 Cup (32 tbs), thinly sliced|
|Bean sprouts||2 Cup (32 tbs), drained (Fresh Or Canned)|
Partially freeze pork.
Thinly cut into slices.
Stack slices and cut into shreds.
Meanwhile, cook noodles in a large amount of boiling salted water about 4 minutes (cook dried noodles about 6 minutes) or till tender.
Drain noodles well and set aside.
For sauce, in a small bowl stir together the broth, oyster sauce, rice wine or dry white wine, soy sauce, and sesame oil.
Heat a wok or 12-inch skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry bok choy or cabbage over high heat for 1 minute.
Remove from wok.
Add half of the pork to the wok or skillet.
Stir-fry meat for 1 1/2 to 2 1/2 minutes or till done.
Remove from wok.
Stir-fry the remaining meat for 1 1/2 to 2 1/2 minutes.
Return meat to wok.
Push meat from center of wok.
Cook and stir till bubbly.
Add noodles, bok choy, and bean sprouts.
Cook till heated through.
Serving size: Complete recipe
Calories 1436 Calories from Fat 535
% Daily Value*
Total Fat 60 g91.9%
Saturated Fat 16.8 g83.9%
Trans Fat 0.3 g
Cholesterol 369.6 mg123.2%
Sodium 4024.1 mg167.7%
Total Carbohydrates 93 g31.1%
Dietary Fiber 12 g47.8%
Sugars 15 g
Protein 124 g247.8%
Vitamin A 436.3% Vitamin C 405.9%
Calcium 61.9% Iron 71.9%
*Based on a 2000 Calorie diet