Pork Lo Mein
Never had I imagined that it would be possible to try and replicate one of my favorite Chinese takeout dishes, but when given Asian noodles and pork tenderloin to make for dinner one night I figured, why not. I grabbed just about every Asian ingredient I had in my cupboard and got to work. The results were, I have to say, better than takeout.
- 1/4 Cup olive oil
- 4 Teaspoons sesame oil
- Two 1-pound pork tenderloins, cubed
- Salt and pepper, to taste
- 1 Pound Asian noodles
- 1/2 Cup rice wine vinegar
- 1 green bell pepper, sliced thinly
- 1 red bell pepper, sliced thinly
- 2 cloves garlic, minced
- 1 Tablespoon minced ginger
- 1 Tablespoon thinly sliced lemongrass
- 1 bunch scallions, sliced into 1/2-inch pieces
- 1 1/2 Cup chicken stock
- 1 Cup soy sauce
- 1 Tablespoon cornstarch
In a large skillet, heat 1/8 cup of the olive oil and 2 tablespoons of the sesame oil over medium-high heat. Season the pork with salt and pepper, to taste, and brown until cooked through, about 15 minutes. (Try not to stir the pork so that it can brown well.) Meanwhile, soak the noodles in scalding hot water until soft, for about 20 minutes. Drain and set aside until ready to use.
When the pork is cooked through and completely browned, remove from the skillet and set aside. Deglaze the pan with the rice wine vinegar, scraping up the brown bits with a spoon as you go. When the vinegar is nearly dissolved, add the rest of the olive oil and sesame oil and heat over medium-high heat. Add the next 6 ingredients and sauté until fragrant and soft, about 10 minutes.
In a bowl, combine the chicken stock, soy sauce, and cornstarch and stir so that it is well combined. Add the chicken stock mixture to the pan with the vegetables and simmer until thickened, about 5 minutes. Add the pork, and stir to incorporate well. Finally, add the noodles. Using tongs, toss the noodles every minute or so until they get a nice char and all of the ingredients are well mixed, about 5 minutes total.