Stir Fried Pork Lo Mein - ☺

Stir Fried Pork Lo Mein

Janet and I tried this recipe by combining different recipes, with a few of our own variations, and the dish is yummy. The recipe is a bit light on soy sauce, which we chose to add individually after serving it as personal seasoning likes and dislikes matter most. Also, we decided to add oyster mushrooms, sherry and chicken broth. It was very nice.

While we used this dish as a complete meal, it is typically just one of three or four foods served in a typical Chinese meal. The recipe below is thus shown to have a variable number of servings depending on what else you may plan to serve with the pork lo mein.

Ingredients: (Two large or four medium servings)

1/2 lb. of shaved lean raw pork (one thick boneless lean pork chop)

1/2 lb. of Chinese cabbage (or Napa, which is referred to as Chinese lettuce in some recipes. Note that Chinese cabbage and Napa are actually different, but the Napa is very much like mild cabbage anyway so we used that instead of Chinese cabbage.)

1/2 cup of canned bean sprouts

1/2 lb. of Lo Mein noodles (1/3 lb. would be better for the best ratio with the other ingredients)

3 tbsp. of peanut oil

1 scallion, cut into 1/2 inch pieces

1 tbsp. of soy sauce

½ cup of chicken broth

2 tbsp. of very dry sherry wine

1/2 tsp. of salt

1 8 oz. can of boiled oysters, ¼ cup water and two tbsp. soy sauce to make oyster sauce

1 cup of oyster or black mushrooms


Preheat the oven to 200ºF and put shallow serving bowls in the oven to keep them warm.

Make the oyster sauce by combining the oysters, liquid from the can, ¼ cup of water and 2 tbsp. of soy sauce in a small saucepan. Heat it on low heat to simmering and simmer it covered for twenty minutes. Remove from the heat, remove the lid and allow the contents to cool. Put the contents into a blender and blend at high speed for two minutes. Pour the mixture through a large fine mesh sieve into a small bowl, using a soupspoon to stir the mixture to get all of the liquid through the sieve. Discard the solids left in the sieve. Set aside the oyster sauce.

Slice/shave the lean pork chop very thinly into pieces about 1/16th to 1/8th of an inch thick. Remove and discard any fat. It is easiest to do the very thin slicing/shaving if the pork chop is partially frozen.

Wash and then shred the Chinese cabbage (Napa).

Rinse and chop one cup of oyster or, if you have them, black mushrooms.

Add the lo mein noodles to a pot of boiling salted (1/2 tsp. salt) water (about 2 quarts) and boil for about two to three minutes.

Drain and rinse the noodles with cold water. Mix them with 1 tbsp. of peanut oil and set them aside.

Heat 2 tbsp. of peanut oil in a wok over high heat until it is fragrant/almost smoking.

Stir fry the raw pork over high heat until it is no longer pink. That should take about two minutes, stirring quickly and continuously.

Add the scallion and stir fry for an additional minute.

Add the Chinese cabbage, mushrooms and bean sprouts; mix well with the pork and scallion.

Add the chicken broth, turn the heat to medium, cover the wok with a lid and let the mixture simmer for five minutes.

Spread the noodles on top of the wok contents. Cover again with the lid and cook on low heat for five minutes.

Sprinkle the soy sauce, salt, sherry and 2 tbsp. of the oyster sauce on the pork lo mein. We mixed those ingredients together in a small cup before adding them. Store the extra oyster sauce for later use in a small jar, refrigerated.

Mix the pork lo mein and toss it over high heat for two minutes.

Serve the pork lo mein hot in the preheated shallow bowls with some soy sauce in small dishes on the side.