Roast Pork Lo Mein

Roast pork lo mein – recipe with photo, Chinese cuisine
rating: 4
wotes: 1

Cooking time: 1 h

Difficulty: Medium recipe

Recipe yield: 2-4 servings

Chinese Food Recipes

Roast pork lo mein is a recipe Guangdong New Year's meal. Noodles in this dish have a special meaning, it symbolizes longevity. This recipe is also prepared for a birthday, while noodles cannot be cut, thereby the Chinese wish the birthday boy many years of life. The recipe is being prepared very quickly, therefore it is better to prepare all the ingredients, weigh and cut everything, and then start cooking.

Roast pork lo mein ingredients

Roast pork lo mein recipe

Preparing pork for roasting

The recipe roast pork lo maine is cooked quite simply and quickly so as not to get confused in the ingredients it is best to measure and prepare all the necessary products. In a deep bowl, mix sesame oil, rice wine and diluted in 2 tbsp starch. Lo mein pork is best to choose lean. Before cutting, place the meat in the freezer for 20-30 minutes, this will facilitate the cutting, since you need to cut in very thin slices. Dip the chopped pork into the prepared liquid, mix, cover with a film and set aside in the refrigerator for 30 minutes.

Lean pork roasting

Heat vegetable oil in a pan and fry pork slices on both sides. After frying, cut the slices into strips 1 cm wide and 5 cm long.

Green onion preparation

Pour a small amount of vegetable oil into the pan. Chop green onions 5 cm and put in hot oil. Fry the onions over high heat for 1 minute.

Pork and green onions

Next, add chopped fried pork to the onion. Stir and fry for about one minute.

Pork, Chinese cabbage and soybean sprouts

Cut Chinese cabbage into thin strips, rinse the soybean sprouts with cold water. Add prepared foods to meat and mix.

Cooking pork lo maine

On top of pork and vegetables, lay egg noodles, previously boiled, pour soy sauce, oyster sauce, add salt and mix. Cook lo mein for a few minutes over high heat, stirring vigorously, and then bring to the table.

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