Recipe: Perfect Mongolian Pork Lo Mein

Mongolian Pork Lo Mein. No red bell pepper because I'm allergic, and used pork, chicken, and shrimp in place of only pork (making this my own version of "house lo mein".) The flavor lingers pleasantly on the palate, and the sauce enrobes the linguine gently with no trace of gloopiness. Pour the mixture over the porkloin slices coat each one on both sides. Place in a ziploc bag and remove all air you can.

This lo mein is tossed with a colorful and crisp cabbage mix and tenderized strips of pork. It's a quick and well-rounded stir-fry. Home / LUNCH SPECIAL / Mongolian Pork. You can have Mongolian Pork Lo Mein using 21 ingredients and 8 steps. Here is how you cook that.

Ingredients of Mongolian Pork Lo Mein

1. Prepare of Marinade.
2. Prepare 2 pound of center cut porkloin.
3. Prepare 2/3 cup of Shaoxing wine.
4. Prepare 1/3 cup of soya sauce.
5. You need 1/4 cup of black vinegar.
6. You need 1/4 cup of extra virgin olive oil.
7. It's 2 tablespoons of tapioca starch.
8. You need 1 tablespoon of minced garlic.
9. Prepare of Onion.
10. It's 1 of large onion.
11. It's 1 cup of sliced green onions.
12. You need 1 inch of ginger root.
13. Prepare 2-1/2 tablespoons of extra virgin olive oil.
14. You need of Sauce.
15. You need 1/3 cup of hoisin sauce.
16. You need 2 cup of chicken broth divided.
17. You need of Pasta.
18. You need 1 pound of spaghetti pasta.
19. It's 4 quart of water.
20. You need 2 tablespoons of salt.
21. It's 3 tablespoons of extra virgin olive oil.

Home / Combination Platters / Mongolian Pork. Choose your Rice: Side: Clear: Special Requirements. Add the pork and cook until browned on all sides. Remove to bowl and set aside.

Mongolian Pork Lo Mein instructions

1. Cut the porkloin very thin. Mix the marinade ingredients well..
2. Pour the mixture over the porkloin slices coat each one on both sides. Place in a ziploc bag and remove all air you can..
3. Wash the green onions. Remove the roots and chop on a bias. Boil the water with salt oil and add the spaghetti..
4. Peel and thinly slice the ginger. Stack and cut julienne style. Peel and slice the onion thin..
5. Stir your pasta so it doesn't clump and boil into a wad. Heat the oil for the onion and ginger. Drain the pasta save 1 cup of pasta water..
6. Add the ginger and sauté 3 minutes then add the onion coating them well with the oil. Then add the porkloin slices..
7. Stirfry for 8 minutes then add the garlic and green onions. Stir in cover and simmer 10 minutes..
8. Add the hoisin sauce stir in bring to a simmer for 7 minutes, add the chicken broth and simmer stirring occasionally for 10 minutes covered. Serve I hope you enjoy!!!.

Turn the med-heat and add the remaining oil to the wok. Set a medium saucepan of salted water over medium-high heat to boil for the lo mein noodles. Stir until the beef is cooked and then add mushrooms + cashew nuts. We had white chicken, chicken lo mein, Mongolian beef (a little salty), Thai chicken, fried and white rice. Kept eating even after getting full!