Pork Lo Mein

While I love pontificating endlessly about writing, life, and the way that kitchen utensils can revolutionize our view of the universe, it’s often far more productive—and appreciated—to cut right to the point.

The point: When my tummy is happy, I’m happy. When I’m happy, my writing habits are better. Thus, good food is very important for me as a writer.

And this recipe makes my tummy very happy indeed.

Pork Lo Mein

12–16 oz. of pork
A few tablespoons of peanut oil (or olive oil if there are allergy issues)
1 c. green onion
4 or 5 large carrots
1 medium white onion
1 bell pepper
bean sprouts (optional)

Sauce

2 T. soy sauce
2 T. sugar
1 T. sesame oil
1 T. rice vinegar (or white vinegar)
3 T. sherry
two pinches of ground white pepper (red pepper could be used)
2 T. cornstarch
2 c. chicken broth
3 T. minced garlic
1 tsp. garlic salt
1 T. chili powder
2 T. red wine (optional)

Cook and drain 11 oz. of lo mein or other long (preferably thin) egg noodles. Set aside.

Cut pork (I use tenderloin), carrots, and white onion into ¼-inch thick (or smaller) strips. Chop green onions and finely dice bell pepper.

Mix and thoroughly stir sauce ingredients, and set aside.

Heat peanut oil on medium heat in large skillet or wok. Add pork, carrots, white onion, and bell pepper and cook a few minutes in covered skillet until pork is nearly done. Add green onion (and bean sprouts if used).

Once pork is cooked through, add noodles and sauce to pan and stir until fully coated, adding more peanut oil if necessary. Fry on medium high heat, stirring often until sauce thickens and noodles are lightly browned.

Slurp to your heart’s content. J