Pork Lo Mein
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1/4 teaspoon five spice powder
1 pound pork tenderloin sliced crosswise into 1/8-inch pieces
1/4 teaspoon liquid smoke (optional)
1/2 cup low-sodium chicken broth
2 teaspoons cornstarch
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
4 teaspoons vegetable oil
3 tablespoons dry sherry
2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
1 small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
8 ounces whole wheat angel hair pasta
1 cup reserved pasta water
1 tablespoon Sriracha
1. Bring 4 quarts water to boil over high heat.
2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, 1 teaspoon cornstarch and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth, Sriracha, 1 tablespoon sherry and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.
3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.
4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add scallions and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Transfer to bowl with pork.
5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Transfer to bowl with pork & onions. Add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Add chicken broth-soy mixture to skillet, simmer until thickened. Transfer cooked, drained pasta to sauce, toss until sauce coats noodles. Add cooked stir-fry mixture tossing until ingredients are well incorporated, 1 to 2 minutes. Add some reserved pasta water to noodles if needed. Serve immediately.
Recipe Adapted From Cook’s Illustrated