Pork Lo Mein with Shiitakes and Napa Cabbage

For another satisfying lo mein variation, we’ve created a recipe featuring tender pork, meaty mushrooms, and crisp cabbage. The key to this dish is searing strips of meat from country-style pork ribs, known for their tenderness and rich flavor. We use a marinade as the base for our sauce, incorporating soy sauce, oyster sauce, hoisin sauce, toasted sesame oil, and five-spice powder. To add body to the sauce, we combine it with chicken broth and cornstarch. Shiitake mushrooms contribute a deep, meaty flavor, while strips of napa cabbage provide textural intrigue. The dish is completed with fresh Chinese noodles, offering a chewy texture that can be substituted with dried linguine. With this recipe, you can enjoy a delicious and satisfying pork lo mein packed with flavors and contrasting textures.

INGREDIENTS:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• ¼ teaspoon five-spice powder
• 1 pound boneless country-style pork ribs, trimmed and sliced crosswise into ½-inch-thick pieces
• ½ cup low-sodium chicken broth
• 1 teaspoon cornstarch
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 1½ tablespoons vegetable oil
• ¼ cup Chinese rice wine or dry sherry
• 8 ounces shiitake mushrooms, stemmed and halved if small or quartered if large
• 2 bunches of scallions, white parts sliced thin, green parts cut into 1-inch pieces
• ½ small head napa cabbage, cored and sliced crosswise ½ inch thick (4 cups)
• 12 ounces fresh Chinese noodles or 8 ounces dried linguine
• 1 tablespoon Asian chili-garlic sauce

PREPARATIONS:

1. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in a medium bowl. Measure 3 tablespoons of the mixture into a separate bowl and stir in the pork. Cover and refrigerate for at least 15 minutes or up to 1 hour. Whisk chicken broth and cornstarch into the remaining sauce mixture. In a separate small bowl, combine garlic, ginger, and ½ teaspoon vegetable oil.
2. Heat 1 teaspoon vegetable oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the pork in a single layer and cook, without stirring, until beginning to brown, about 1 minute. Stir the pork and continue to cook until browned about 2 minutes. Stir in 2 tablespoons of rice wine and cook until nearly evaporated 30 to 60 seconds; transfer to a bowl. Repeat with 1 teaspoon vegetable oil, the remaining pork, and the remaining 2 tablespoons of rice wine; transfer to the bowl.
3. Wipe the now-empty skillet clean with paper towels, add 1 teaspoon of vegetable oil, and heat over high heat until just smoking. Add the mushrooms and cook until browned 4 to 6 minutes. Stir in the scallions and cook until wilted, 2 to 3 minutes; transfer to the bowl with the pork.
4. Add the remaining 1 teaspoon vegetable oil and the cabbage to the now-empty skillet and cook over high heat until spotty brown, 3 to 5 minutes. Clear the center of the skillet, add the garlic-ginger mixture, and mash into the pan until fragrant, about 30 seconds; stir into the cabbage. Stir in the cooked pork and vegetables with any accumulated juices. Stir in the broth mixture and simmer until the sauce has thickened 1 to 2 minutes. Remove from heat and cover to keep warm.
5. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the noodles and cook, stirring often, until tender. Drain the noodles and return them to the pot. Add the pork mixture and garlic-chili sauce and toss to combine. Serve.

YIELD: This recipe serves 4 people.

SPECIAL INSTRUCTIONS:

• Marinating the pork in the sauce mixture enhances its flavor and tenderness.
• Searing the pork over high heat helps to develop a rich, caramelized exterior.
• Brown the mushrooms and cabbage separately to retain their texture and prevent overcrowding in the skillet.
• Simmer the sauce until it thickens, creating a glossy coating for the pork and vegetables.

TIPS:

• Customize the spice level by adjusting the amount of Asian chili-garlic sauce according to your preference.
• For a vegetarian version, substitute the pork with tofu or your favorite plant-based protein.
• Experiment with different types of mushrooms for unique flavors and textures.
• Add a drizzle of toasted sesame oil before serving for an extra layer of nutty aroma.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 493
• Fat: 17g
• Saturated Fat: 5g
• Cholesterol: 81mg
• Sodium: 1580mg
• Carbohydrates: 51g
• Fiber: 6g
• Sugars: 10g
• Protein: 35g

This pork lo mein recipe offers a satisfying and flavorful alternative to takeout. By searing tender strips of pork and combining them with meaty mushrooms, crisp cabbage, and fresh Chinese noodles, you can create a delicious and well-rounded dish. The marinade infuses the pork with savory flavors, while the combination of sauces and spices adds complexity to the dish. Whether using fresh Chinese noodles or dried linguine, this recipe guarantees a satisfying and delicious meal. Enjoy the convenience and taste of homemade pork lo mein and elevate your Asian-inspired culinary experience.