Beef and Vegetable Lo Mein


Authentic tasting, quick to prepare and versatile, Lo Mein can host any vegetable you desire and does not need meat at all. Be sure to cut your vegetables in proportionate sizes so that they will cook evenly. If your wok will not hold all the noodles at once, prepare in batches, adding proportionate amount of sauce, keeping finished noodles warm until vegetables are cooked.
1 pound chow mein or spaghetti noodles, cooked al dente

meat mixture
1 pound boneless top sirloin, sliced into bite-sized pieces
1 tablespoon oyster sauce
1 tablespoon minced ginger
1 clove garlic, minced
1 teaspoon sugar
1 tablespoon soy sauce

vegetable mixture
1 tablespoon vegetable or peanut oil
3 carrots, peeled and julienned one quarter inch
1 cup julienned bamboo shoots
1 small onion, thinly sliced
2 cups thinly sliced bok choy
2 cloves garlic, chopped
1 tablespoon minced ginger

1/4 cup dry or cream sherry
2 tablespoons soy sauce
3 tablespoons oyster sauce
1 teaspoon sesame oil

4 scallions, thinly sliced
1 In a small bowl, combine ingredients for meat mixture and set aside.

2 In another small bowl, whisk together sauce ingredients.

3 In a large wok or large frying pan, over very high heat, heat vegetable oil. Add noodles and stir fry, allowing them to get a little bit of brown to them before turning. When noodles are heated, add half of the sauce, and cook for 1 minute, tossing noodles in sauce. Remove to serving dish and keep warm in low oven, 200°F.

4 Add a bit more oil if needed to wok, then add vegetables and stir fry until crisp-tender, 3 to 5 minutes. Add remaining sauce and cook 1 minute more. Pour vegetables over noodles, toss together, and continue to keep warm.

5 Add meat mixture to wok and stir fry, approximately 4 minutes.

6 Spoon meat mixture over noodles. Top with scallions and serve.

servings  use metric
original recipe yield: 4 servings

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