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Name: Lo Mein Stir-Fried Pork Mixture
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 ts Sugar; 1/2 lb Lean pork; 3 Celery stalks; 1 Onion; 2 tb Soy sauce; 4 -(up to); 5 Dried black mushrooms; 3 Scallion stalks; 2 tb Vegetable oil; 1/4 ts Salt; 1/2 c Vegetable stock

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INGREDIENTS

1 ts Sugar
1/2 lb Lean pork
3 Celery stalks
1 Onion
2 tb Soy sauce
4 -(up to)
5 Dried black mushrooms
3 Scallion stalks
2 tb Vegetable oil
1/4 ts Salt
2 Or
1/2 c Vegetable stock

Servings

INSTRUCTIONS

1. Soak dried mushrooms. 2. Slice pork thin or cut in strips. Slice celery, onion and soaked mushrooms. Cut scallion stalks in 1-inch sections. 3. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce and sugar and blend in. 4. Add celery, onion and mushrooms; stir-fry 2 minutes more. 5. Add stock and heat quickly. Cook, covered, another 2 to 3 minutes over medium heat. Then combine with soft-fried or tossed noodles, as indicated in main recipe. VARIATIONS: 1. Shred the pork and vegetables. Omit the stock and additional cooking in step 5. 2. In step 2, dredge the pork in a mixture of 1 tablespoon cornstarch and 1 tablespoon soy sauce. Omit the soy sauce at the end of step 3. 3. At the end of step 3, also blend in 1 tablespoon sherry. 4. In step 4, add with the other vegetables 1 cup Chinese cabbage stems, sliced; and/or 4 water chestnuts, sliced. 5. After step 4, add 4 snow peas, cut in half. 6. Omit the soy sauce in step 3. After step 4, add a mixture of 1 tablespoon soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and a few drops of sesame oil. Continue stir-frying until pork is cooked through and vegetables are done. Omit step 5. FOR USE WITH SOFT-FRIED OR TOSSED NOODLES From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Lo Mein Stir-Fried Pork Mixture

1 ts Sugar
1/2 lb Lean pork
3 Celery stalks
1 Onion
2 tb Soy sauce
4 -(up to)
5 Dried black mushrooms
3 Scallion stalks
2 tb Vegetable oil
1/4 ts Salt
2 Or
1/2 c Vegetable stock

1. Soak dried mushrooms.    2. Slice pork thin or cut in strips. Slice celery, onion and soaked  mushrooms. Cut scallion stalks in 1-inch sections.    3. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add  pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle  with soy sauce and sugar and blend in.    4. Add celery, onion and mushrooms; stir-fry 2 minutes more.    5. Add stock and heat quickly. Cook, covered, another 2 to 3 minutes over  medium heat. Then combine with soft-fried or tossed noodles, as indicated  in main recipe. VARIATIONS:    1. Shred the pork and vegetables. Omit the stock and additional cooking in  step 5.    2. In step 2, dredge the pork in a mixture of 1 tablespoon cornstarch and 1  tablespoon soy sauce. Omit the soy sauce at the end of step 3.    3. At the end of step 3, also blend in 1 tablespoon sherry.    4. In step 4, add with the other vegetables 1 cup Chinese cabbage stems,  sliced; and/or 4 water chestnuts, sliced.    5. After step 4, add 4 snow peas, cut in half.    6. Omit the soy sauce in step 3. After step 4, add a mixture of 1  tablespoon soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root,  minced, and a few drops of sesame oil. Continue stir-frying until pork is  cooked through and vegetables are done. Omit step 5.    FOR USE WITH SOFT-FRIED OR    TOSSED NOODLES    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (317g)
Recipe Makes: 4 Servings

Calories: 422
Calories from Fat: 352 (83%)

Amt Per Serving		% DV

	Total Fat 39.1g	52 %
	Saturated Fat 13g	65 %
	Monounsaturated Fat 19.4g
	Polyunsanturated Fat 5g
Cholesterol 38.1mg		12 %
Sodium 1266.8mg		44 %
Potassium 294.2mg		8 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 11.8g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 422

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