PORK LO MEIN
Steps:
- Bring 4qts water to boil in Dutch Oven. Whisk together soy, oyster, hoisin, sesame oil & five-spice in medium bowl. Place 3T of mixture in large ziplock bag, add pork. Press out as much air as possible, marinate 1/4 to 1hr in fridge. Whisk broth & cornstarch into remaining soy sauce in the medium bowl. In small bowl mix together garlic, ginger & 1/2t vegetable oil. Set aside. Heat 1t vegetable oil in 12" skillet over high heat til just smoking, add half the pork in single layer, breaking up clumps. Cook without stirring 1 minute, cook another 2-3min stirring occasionally until browned. Add 2T Chinese cooking wine to skillet, stir constantly until liquid is reduced and pork is coated (30-60 sec). Transfer pork to medium bowl, repeat with the remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels. Return skillet to high heat, add 1t vegetable oil, heat til just smoking. Add mushrooms, peppers & onion, cook til mushrooms are light golden brown (4 to 6 minutes). Add scallions, cook 2-3min stirring occasionally til scallions are wilted. Transfer vegetables to bowl with pork. Add remaining teasp vegetable oil, cabbage & bean sprouts to skillet. Cook 3-5min stirring occasionally, until the cabbage is spotty & brown. Meanwhile, stir noodles into boiling water, cook till tender (3-4min fresh Chinese noodles, 10min dried linguine). In center of the skillet add garlic-ginger mixture, cook mashing mixture with wooden spoon til fragrant (30sec). Stir garlic mixture into cabbage then return pork-vegetable mixture and chicken broth-soy mixture to skillet. Simmer til thickened and well incorporated (1-2min). Remove skillet from heat. Drain noodles, add to Dutch oven, stir in cooked stir-fry mixture, garlic-chili sauce and toss noodles until sauce evenly coats them. Serve immediately.
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