Spicy Pork and Vegetable Lo Mein
2 tsp neutral oil or peanut oil
1 lb ground pork
3 garlic cloves, minced
2 teaspoons grated ginger
4 tablespoons soy sauce
2 tablespoons siracha
2 tablespoons hoisin sauce
2 tablespoons sesame oil
2 pinches hot pepper flakes
3 cups chopped mushrooms (I used a combination of button mushrooms and shitake)
3 heads of baby bok choy, chopped
4 scallions, chopped white and light green parts
- Bring 6-8 cups of water to a boil.
- Boil the noodles for 3 minutes and drain, set aside.
- Heat 1 tsp of oil in a wok or large sauce pan over medium high heat.
- Add the ground pork and toss around the wok breaking up with a spatula.
- In a small bowl, mix the ginger, soy sauce, siracha, hoisin, sesame oil and pepper flakes.
- Pour half of this mixture into the pork, along with the garlic cloves and continue to stir fry the pork until it is cooked through.
- Set aside the pork into a bowl.
- Add 1 teaspoon of oil back into wok. Add the mushrooms and cook - stirring the mushrooms around - for 5 minutes.
- Add the bok choy (again stirring the vegetables so they do not stick) and cook for 3 minutes more, until the bok choy is wilted.
- Add a handful of chopped scallions and cook 2 more minutes.
- Add the noodles to the wok and stir.
- Add the rest of the sauce and using tongs toss the noodles and vegetables in the sauce until well incorporated, stir fry for 2 - 5 minutes so some bits of the noodles get a little crunchy.
- Add pork, toss to combine.
- Serve with rest of scallions on top to taste.