Quick & Flavorful: Chef Ed Harris’ Ultimate Lo Mein Stir Fry
When it comes to comfort food, few things are as satisfying as a flavorful bowl of Lo Mein. Growing up, it was always my go-to order from the local Chinese takeout, so learning to make it at home was a true delight. I’m excited to share this simple recipe with you, perfect for a quick weeknight dinner or a tasty side dish that will impress your family and friends!
What You’ll Need:
- 2 Cups Oyster Sauce
- 1/2 Cup Shaoxing Wine
- 1/2 Cup Soy Sauce
- 1/2 Cup Mushroom Soy
- 3 Tablespoons Sugar
- 3 Tablespoons Sesame Oil
- 3 Tablespoons Vegetable Oil
- 1 lb Fresh Lo Mein Noodles
- 2 Tablespoons Ginger, minced
- 1 Tablespoon Garlic, minced
- 1/2 Cup Bean Sprouts, cleaned
- 1/4 lb Bok Choy Leaves
- 1/4 Cup Purple Cabbage, sliced
- 1/4 Cup Carrot, julienned
- 8 Shiitake Mushrooms, sliced
- 3 Scallion Greens, sliced thinly
Cooking Instructions:
- Make the Sauce: In a small bowl, mix together the oyster sauce, shaoxing wine, soy sauce, mushroom soy, sugar, and sesame oil. Set it aside.
- Warm the Noodles: Boil the fresh lo mein noodles in water according to package instructions, then drain them well.
- Heat the Pan: In a large pan or wok, heat the vegetable oil over high heat. Add the minced garlic and ginger, cooking until they are light brown.
- Add Mushrooms: Toss in the sliced shiitake mushrooms and season with a little salt. Cook for about 1 minute, then add the noodles, mixing everything together.
- Combine with Sauce: Pour in the sauce you made earlier and stir to combine. Then add the carrots, purple cabbage, bok choy, and bean sprouts, letting them cook for about 30 seconds until just tender.
- Serve: Serve hot, topped with chopped scallion greens for a fresh finish.
This delicious dish comes together in just 40 minutes, with only 15 minutes of cooking time. It’s perfect for those busy nights when you want something quick yet bursting with flavor.