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Firecracker Pork Lo Mein

May 21, 2010

Cross-posted with Jinxie’s Kitchen.

Despite the name, this really isn’t that hot a dish.  I just really liked the sound of “firecracker” in honor of the heroine of my latest release, paranormal romance novella, Forsaken By Shadow. She’s a firecaster.  If you like it spicy, dial up the chili sauce.   Coming in at 2 servings at 905 calories and 40.5 grams of fat apiece, this is a great make at home dish that will satisfy that yen for Chinese without absolutely breaking the calorie bank like takeout will.  Actually it’s somewhat LESS than that, as some amount of sauce remains in the bowl once you serve, but there’s no way to calculate what was left, so, I figured I’d give the full warning.  For more variation or to spread it among more folks, bulk it up with more of your favorite stir fry veggies.  There’s more than enough sauce to go around.

Ingredients:

  • 1 6 oz. package of lo mein noodles
  • 1 tablespoon garlic
  • 1 tablespoon fresh grated ginger
  • 2 mini red peppers, deseeded, deveined, diced
  • 3 oz. fresh baby bella mushrooms
  • ½ cup bamboo, drained
  • 3 scallions, sliced (only the green)
  • ¼ cup low sodium soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon chili sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons canola oil
  • 2 tablespoons sesame oil
  • 12 oz. lean pork, sliced very thin

Directions:

  1. Prep all your ingredients.  Like all stir fry dishes, this cooks fast.
  2. Mix 2 tablespoons of the canola oil, the sesame oil, chili sauce, sugar, and soy sauce.  This is your sauce base.
  3. Bring your water to boil and add the noodles.  Cook according to package directions (probably about 3 minutes).  Drain, rinse with cold water, drain well.  Add to sauce base and toss to coat.
  4. Heat the remaining tablespoon of oil over high heat in a wok or skillet.
  5. Add the pork and peppers, stir frying quickly.
  6. As the pork begins to lose its pink color, add the mushrooms and bamboo.  Stir fry for an additional minute.
  7. Add the garlic, ginger, and scallions.
  8. Stir fry until pork is no longer pink.
  9. Add to noodles and toss well to coat.
  10. 10.  Allow to cool slightly for noodles to absorb the sauce.

Printable version.

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