Authentic Lo Mein Sauce Food

BASIC LO MEIN

Steps:

• Mix all sauce ingredients and set aside. To a large skillet or wok, heat oil over medium heat. Add carrots and stir fry for 3-5 minutes.
• Add pork and continue to saute' 2-3 more minutes.
• Increase heat to medium high and add mushrooms, green onion, garlic, and ginger. saute' 2-3 more minutes. Add linguini and sauce and stir fry until heated through, 1-2 minutes. Serve immidiately.

CLASSIC LO MEIN (NOODLES)

Steps:

• To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
• Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
• Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
• Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
• Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

EVERYTHING LO MEIN

Steps:

• Mix together sauce ingredients and reserve.
• Bring pasta water to a boil, salt water and cook spaghetti to al dente.
• While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.
• Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

PORK LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
• Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
• Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
• Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.

AUTHENTIC PORK LO MEIN - CHINESE

Steps:

• Cut pork into thin strips, and then into pieces. Mix with meat marinade for 30 minutes.
• Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips. Mix sauce.
• Parboil noodles for 3 minutes. Rinse and drain.
• Bring another pot of water to boil, and keep hot.
• Heat 2 T. oil in wok. Stir fry all vegetables together for 2-3 minutes.
• Sprinkle on a little salt and 1 teaspoons of sugar. Set aside.
• Add 2 T. oil, and stir fry pork until done.
• Add sauce mixture. Stir until thickened.
• Add the vegetables. Stir until well mixed.
• Put noodles into hot pot of water for 10-15 seconds, just to heat. Drain.
• Put back in pot, and add seasonings to noodles .
• Serve meat and vegetables over noodles.

CHICKEN LO MEIN

Steps:

• In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
• In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
• Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
• Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.