BEEF LO MEIN
1 lb. Soft Lo Mein Noodles (cook in boiling water for 1 min., rinse and drain) 1/3 lb. beef (shredded and marinated) 1 lb. bean sprouts (washed) 3 Chinese mushrooms (pre-soaked in water for a few hours, shredded) 1 med. size carrot (shredded) 3 scallions (shredded) 2 slices ginger root 1 clove garlic 8 to 12 tbsp. cooking oil SAUCE: Mix well: 2 tbsp. dark soy 1/2 tsp. sugar BEEF MARINADE: 1/2 tsp. wine 1 tbsp. light soy 1/2 tsp. sugar Sprinkle pepper 1 tsp. cornstarch Dashes sesame oil 1 tbsp. cooking oil 1. Heat 2 tbsp. oil in wok over high temperature. Brown 1 slice ginger root and 1 garlic, discard. 2. Stir-fry bean sprouts for 1 minute. Sprinkle some salt, remove. 3. Heat 3 tbsp. oil over high temperature. Brown 1 slice ginger root. Add beef and mushrooms, stir-fry for 2 minutes, remove. 4. Heat 1 tbsp. oil, put in carrot, cook for 1 minute. Add 3 tbsp. oil. When wok is smoky hot, put in noodles, stir-fry quickly and turn heat to medium. 5. Add scallions, bean sprouts, beef and mushrooms. Stir-fry to mix them with noodles thoroughly. 6. Pour in sauce and stir-fry for another minute, serve.

TalkFood! Join the discussion

+ Add review or comment

email this recipe to: