In terms of complete meals, you won’t find many dishes more complete than Cantonese style lo mein. Carbs, vegetables, protein, happiness — This lo mein has everything you need to survive. It’s also handy with hangover recovery. This is a simple recipe and relatively quick (about 45 minutes total).
Before we get started, fix yourself a green drank, because cooking should be fun.
Here’s what you’ll need:
- 1 package of stir fry noodles (found in the Asian section of the grocery)
- 1 lb. of pork cutlet
- 2 carrots
- 1 handful of snow peas
- 2 green onion stalks
- 1 can water chestnuts (found in the Asian section of the grocery)
- 1 can bamboo shoots (found in the Asian section of the grocery)
- 1 shiitake mushroom(optional)
- 1/2 white onion
- 1 small clove ginger
- Soy sauce
- Sesame oil
- Chili oil (optional)
First, you’ll want to prep all the ingredients to make cooking easier. Slice the meat into thin 1.5-inch strips. Same with the carrots, snow peas, bamboo shoots, water chestnuts, shiitake mushroom, green onion, ginger and white onion. Dice up the garlic and ginger. Take a sip of green drank.
Next, heat up some vegetable oil in a large pan and saute the garlic, onion and ginger until light brown. Add your pork strips and spread them out evenly in the pan. Add 1 teaspoon of sesame oil, 1 tablespoon of soy sauce, 1 teaspoon of chili oil and 2 tablespoons of water. Reduce to a medium heat and cover the pan. Hang out and give the pan a nice shake every so often (to show it who’s boss). After about 5 minutes, the meat should be cooked through. Add all of the vegetables to the pan, except for the water chestnuts. Add another teaspoon of sesame oil, tablespoon of soy sauce and 2 tablespoons of water. Stir everything up well with your tongs. If you don’t have tongs, add it to your list next time you hit the grocery.
Let the mix cook for about 5 minutes on medium heat, stirring occasionally. Add the water chestnuts and cook for 5 more minutes. Once it’s ready, pour the mix into a bowl. Return the pan to the medium heat and add some more oil. Throw the noodles into the pan and spread them out. Pour some soy sauce evenly across the noodles and stir it up until all noodles are light brown (about 2-3 tablespoons). Finish that green drank off.
Cook the noodles for a couple minutes, then, add the vegetable/meat mix back into the pan. Cook on medium for about 5 more minutes, stirring occasionally. Make sure that the mix is evenly distributed through the noodles — ain’t nothin worse than clumpy noodles!
Your lo mein is now ready to eat and your buzz should be perfect. Put some noodles in a bowl and add some sliced green onion strips to garnish. Now it’s time to smash!