Saturday, October 8, 2011

Asian Persuasion

Bill seems to get a hankering for Chinese food at least once a week, but we rarely indulge that craving with take out (although I pretty sure he hits up a Chinese buffet for lunch about that often.) I'm a big fan of Chinese food, but we don't order in often because there are other things I'd much rather blow my calories on (like frozen custard).

So in several attempts to satiate Bill's taste for take out, I've attempted a few Asian-style dishes. I've produced a decent stir fry here and there, I've made great fried rice, and I even made fried won tons. These dishes have always turned out satisfactory, but they're not necessarily mind-blowingly good substitutes for the real thing. It's one of those things that just doesn't taste as good if you're not eating it from a take out carton. Something's missing (perhaps it's the MSG).

This week I took on lo mein, and Bill insists it was as delicious as any he's ever had. I'm still convinced it was good but not great, although I'd definitely make it again. It's super simple and super speedy, so give it a try and let me know what you think!

Pork Lo Mein
1/2 lb. thin cut boneless pork chops, thinly sliced
2 cups sugar snap peas
1 cup carrots, sliced into 1/4-inch sticks
1 package (9 oz.) refrigerated linguine
1/3 cup chicken broth
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons fresh ginger, minced or grated
2 cloves garlic, minced or grated
2 teaspoons vegetable oil
1/2 cup red onion, thinly sliced
Toasted sesame seeds

In a 3-quart saucepan, bring 2 quarts water to boiling. Add pea pods, carrots, and linguine. Return to a boil.Boil 2 to 3 minutes, or until linguine is tender. Drain.

In a small bowl, whisk together broth, soy sauce, cornstarch, sugar, ginger, and garlic. Set aside.

In a 12-inch non-stick skillet or wok, heat vegetable oil over medium-high heat. Add pork and onion. Stir fry about 2 minutes or until pork is no longer pink. Stir broth mixture into skillet. Stir in drained pea pods, carrots, and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seeds and serve.

1 comment:

  1. I agree, I'd rather have custard or something just as sinfully sweet than most Chinese takeout. You've got to get the right place, and they are definitely not created equal. I think your dish looks far better than what's in most run of the mill takeout places!