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| Lu Mein ~ This popular dish has many variations. 1 pound wheat-flour or egg noodles 8 oz pork 1 slice ginger root 2 scallions 1½ tbsp wood ears 4½ tbsp Chinese mushrooms 4½ tbsp bamboo shoots 2½ cups superior stock or chicken stock 2 tbsp soy sauce ¼ tsp MSG (monosodium glutamate) 3 tbsp dry sherry 3 tbsp cornstarch 3/4 cup cold stock 2 tbsp vegetable oil * 6 tbsp red-cooked meat gravy ½ tsp salt Preparation: Prepare noodles by boiling until they are al dente. Cut the pork into thin strips. Shred the ginger root and cut the scallions into 2 inch pieces. Soak the wood ears and mushrooms in warm water, and remove the mushroom stalks. Reserve ¼ cup of the mushroom water. Cut the bamboo shoots into thin slices. Cooking: 1. Heat 2½ cups stock in a saucepan. Add soy sauce, MSG, sherry, and cornstarch blended with 3/4 cup cold stock. Stir until the liquid thickens into a sauce. Keep hot. 2. Heat the wok, when hot, add the oil. Add the pork and ginger, and stir-fry for 3-4 minutes over high heat. Add mushrooms, wood ears, bamboo shoots, and scallions. Stir-fry them together for 2 minutes. Add the *meat-gravy, salt, and mushroom water. Continue to stir-fry for 3 minutes. Serving: Serve by dividing noodles among 4 to 6 bowls. Pour a portion of the thickened stock into each bowl, and top the noodles with the other ingredients fresh from the wok. Serves 4 - 5 * Red-cooked meat gravy can be substituted with most any meat gravy that has soy sauce added. |
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