Pork and Shrimp Lo Mein

Total time: 40 minutes

No longer living close to my favorite Chinese take out, the desire grew to eat House Lo Mein again, or a pork and shrimp version. And with running Noodle Bliss, I should simply cook some myself, right?

The following recipe is a combination of a few recipes I found online. Not only do I no longer live close to Golden Forrest, but neither Chinatown. Hence, I did not get a hold of proper Chinese egg noodles and needed to substitute them with Italian egg fettucini. 

The dish is for 4 people. 

Preparation and cooking time 60 to 90 minutes, depending on your prepping skills.

PORK AND SHRIMP

1/2 lb fresh pork tenderloin

1/2 lb fresh shrimp, peel off

MARINADE FOR MEET

2 tsp cornstarch

1 tsp brown sugar

1 tsp soy sauce

1 tsp rice wine - possible substitutes for rice wine

MARINADE FOR SHRIMP

1/2 tsp brown sugar

1 tsp soy sauce

1 tsp rice wine - possible substitutes for rice wine

VEGETABLES

2 tsp fresh ginger, minced

1 cup shiitake mushrooms

1 cup bamboo sprouts

1 red bell peppers

1 small onion, cut in small cubes

6 green onions (aka scallions), cut 1 inch long

1/2 bok choy, cut in small pieces (equals 1 cup) - you can substitute bok choy for other greens

SAUCE FOR VEGETABLES

4 tsp cornstarch

1 cup chicken broth

6 tsp oyster sauce

2 garlic cloves, crushed

1 inch ginger, minced

4 table spoons peanut oil for cooking

SEASONING IN NOODLES

1 lb (= 16oz) fresh Chinese egg noodles

3 tsp dark sesame oil

4 tsp oyster sauce 

1/8 cup soy sauce

1 1/2 tsp rice vinegar

Step 1

• Prepare the meat and the shrimp marinade.
• Cut pork into thin strips and mix with the meat marinade. 
• Mix the shrimp with the shrimp marinade.
• Let both marinate for 30 to 60 minutes in the fridge.

 Step 2

• Cut the shiitake, red pepper and bok choy into thin strips. 
• Cut the onion into small cubes.
• Mince the ginger.
• Prepare the vegetable sauce.

Step 3

• Heat 2 tablespoons of peanut oil in a large pan or wok.
  (I used a pan and it worked out just fine.)
• Stir fry all that's under "vegetables" (ginger, shiitake, bamboo sprouts,  bell peppers, onions, scallions, bok choy)
• Set aside, if you're using a wok, or remove out from pan.

Step 4

•  Heat a pot of water.  
• Once boiling, add the noodles and cook according to the instructions they came with.
• Cook them 1 minute less, so that they remain a bit more al dente, rinse and keep warm.

  Step 5

• Add 2 tablespoons of peanut oil, and stir fry pork until done.
• Add sauce mixture. Stir until thickened.
• Add the aleady stir fried vegetables. 
• Stir until well mixed.
• Add the cooked noodles.
• Stir for 2 to 3 more minutes and serve.

I'll try this again though with real Chinese egg noodles, less oil, and no corn starch. Haven't cooked with corn starch in years and I don't think it adds anything positive to this dish.

Guten Appetit.

-- Elke♥