But we have a capital char siu recipe, and many of you are making it at home and keeping it in the deep-freeze for pork barrel fry rice, knock pork with chinese vegetables, and other recipes like this lo mein .
The delicious marinade of the char siu infuses the whole dish and feels a fiddling bit more special. This lo mein recipe is perfective for pork lovers, and you can achieve great results at home.
Getting Your Hands On Char Siu Roast Pork
Restaurants offering yue ridicule meats will normally give the choice to buy kernel by the pound .
You can ’ t miss the denounce window of glistening roast ducks, roast pork barrel, spareribs, and soy sauce sauce chicken hang in the shopfront window waiting to be chopped up and packed to order .
Most people aren ’ metric ton lucky adequate to have a yue roast kernel joint nearby, but we ’ ve got our syndicate ’ second roast pork recipe on the web log, and it never fails us. I don ’ metric ton remember seeing any ratings less than 5 stars for our char siu recipe !
Making a adult batch of charwoman siu at home means you can set some away to make authoritative Roast Pork Fried Rice, Stir-Fried Roast Pork with Chinese Vegetables, Char Siu Bao ( Baked Char Siu Bao or Steamed Char Siu Bao ), and now this Roast Pork Lo Mein .
If you don ’ metric ton want to use your char siu right off, it keeps well in the deep-freeze. When you ’ re cook to use it, precisely let it thaw and it ’ s ready to use .
All About Cooking Chinese Lo Mein
Over the years, we ’ ve posted just about every variation of lo mein. But the smasher of lo mein is that it ’ s a big dish for cooking up odds and ends from the refrigerator .
We often make lo mein when we have a bunch together of random veggies and small pieces of pork, beef, or chicken. Once you master the basic recipe, you can get arrant results with about any combination .
The overall formula is julienne veggies + sliced protein + noodles .
once you ’ re familiar with the overall process, feel loose to make substitutions and experiment with different combinations of protein and veggies !
Our popular Lo Mein recipes:
Beef Lo Mein
Chicken Lo Mein
vegetable Lo Mein
Shrimp Lo Mein
Roast Pork Lo Mein Recipe Instructions
Prepare the lo mein sauce by combining the lightly soy sauce, dark soy sauce, oyster sauce, hot water, boodle, salt, flannel pepper, and sesame petroleum in a small bowl or measuring cup. Set digression .
Prepare the roast pork/char siu, garlic, and all the vegetables ( the carrot, water chestnuts, bamboo shoots, mushrooms, chinese cabbage pilfer, snow peas, and bean sprouts, if using ) so they are ready for cooking .
Note!
8 ounces of char siu is less than the common 10 to 12 ounces of protein we call for in our other lo mein dishes. That ’ randomness because cooked pork barrel weighs less than naked pork ! sol wear ’ thymine concern. There won ’ t be any dearth of roast pork in your pork lo mein .
If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until alabama dente. then gargle in cold water system to get rid of excess starch. Drain thoroughly, and set apart .
Place your wok over medium heat. Add the oil and garlic .
After 10 seconds, add the carrots, water chestnuts, bamboo shoots, and sliced mushrooms. Increase the heat to high, and stir-fry for 1 moment .
Add the knock pork barrel, and stir-fry for another 20 seconds .
then add the Shaoxing wine around the perimeter of the wok .
Give everything a promptly stir, and add the chinese cabbage cabbage…
And the lo mein noodles .
They should be warm or at board temperature, and not stuck together ! ( If they are, barely rinse them again in warm water to loosen them up. )
Pour the sauce mix evenly over the noodles .
Stir-fry with a scooping apparent motion for 1 to 2 minutes to evenly distribute the sauce. Make sure to scrape the bottom of the wok to prevent the noodles from sticking. high heat and a well-seasoned wok should besides prevent stick .
following, add the bamboozle peas, mung bean sprouts ( if using—we didn ’ triiodothyronine use them here ), and scallions .
Continue stir-frying until the noodles are heated through and everything is thoroughly desegregate. If the lo mein becomes gluey, add 2 or more tablespoons of water until they loosen up .
Give your lo mein a promptly sample and adjust the temper to your like. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own personal predilection .
Plate your roast pork lo mein .
Serve it with homemade chili vegetable oil or your favorite hot sauce on the side !
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Roast Pork Lo Mein
Our pork lo mein recipe is the real deal, made the same way we cooked it in our family’s Chinese restaurant. Use Chinese BBQ pork from a restaurant/roast meat shop, or make your own with our recipe!
serves:
4
Prep:
45
minutes
Cook:
15
minutes
Total:
1
hour
Ingredients
For the sauce mixture:
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▢
1 tablespoon light soy sauce
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▢
2 teaspoons dark soy sauce
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▢
1 tablespoon oyster sauce
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1 tablespoon hot water
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1/4 teaspoon sugar
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1/2 teaspoon salt ( or to smack )
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▢
1/8 teaspoon
ground white pepper
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▢
1/2 teaspoon sesame oil
For the rest of the dish:
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8 ounces Chinese roast pork (char siu) julienned into strips
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1 clove garlic ( minced )
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▢
1/4 cup carrot ( julienned )
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1/2 cup water chestnuts ( sliced )
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1/2 cup canned bamboo shoots ( in strips or sliced into bite-sized pieces )
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▢
1/2 cup sliced mushrooms ( such as shiitake, oyster, button, or baby portobello )
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▢
2 1/4 cups napa cabbage ( shredded )
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2/3 cup snow peas ( ends trimmed with fibrous string removed )
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1 1/2 cups mung bean sprouts ( optional )
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14 ounces cooked lo mein noodles ( you can use fresh uncooked noodles, but they need to be boiled according to the package instructions first )
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1 1/2 tablespoons vegetable oil
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1 tablespoon Shaoxing wine
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▢
2 scallions ( julienned )
Instructions
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Prepare the lo mein sauce by combining the light soy sauce, dark soy sauce, oyster sauce, hot water, sugar, salt, white pepper, and sesame oil in a small bowl. Set aside.
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Prepare the roast pork/char siu, garlic, and all the vegetables (the carrot, water chestnuts, bamboo shoots, mushrooms, napa cabbage, snow peas, and bean sprouts, if using) so they are ready for cooking.
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If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until al dente, rinse in cold water to get rid of excess starch, and drain thoroughly. Set aside.
-
Place your wok over medium heat. Add the oil and garlic. After 10 seconds, add the carrots, water chestnuts, bamboo shoots, and sliced mushrooms. Increase the heat to high, and stir-fry for 1 minute.
-
Add the roast pork, and stir-fry for another 20 seconds, and then add the Shaoxing wine around the perimeter of the wok.
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Give everything a quick stir, and add the napa cabbage and the lo mein noodles. They should be warm or at room temperature, and not stuck together! (If they are, just rinse them again in warm water to loosen them up.)
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Pour your pre-mixed sauce evenly over the noodles, and stir-fry with a scooping motion for 1 to 2 minutes, or until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent sticking.
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Next, add the snow peas, mung bean sprouts (if using), and scallions. Continue stir-frying until the noodles are heated through and everything is thoroughly mixed. If the lo mein becomes sticky, add 2 or more tablespoons of water until they loosen up.
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Give your lo mein a quick taste and adjust the seasoning to your liking. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own personal preference.
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Plate your roast pork lo mein and serve it with homemade chili oil or your favorite hot sauce on the side!
nutritional info disclaimer
TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional data as a general road map to our readers, we are not certify nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. respective on-line calculators besides provide unlike results, depending on their sources. To obtain accurate nutritional information for a recipe, use your favored nutrition calculator to determine nutritional information with the actual ingredients and quantities used .
