I recently wrote a post about one of my new favorite cookbooks Phoenix Claws and Jade Trees. I talked about the first recipe I tried from that book, Red-cooked Beef. Intrigued by the flavors and excited by the easy to understand instructions I went on to the next recipe I was eager to try. Lo Mein.
To put this in a really pour explanation it is a fried rice but pasta instead of rice. There are many more nuances than that but it gives you an idea of what we were attempting to make. The first part of this recipe is making the barbecued pork. This recipe is making a marinade and putting strips of pork in it to soak for a few hours or over night. He then has you put them on a rack in a roasting pan and cook in a hot over for about 15-20 minutes. Then while it’s resting you prep your ingredients.
For this attempt I wanted to use up my leftover homemade pasta but I accidentally measured the non-cooked weight not the cooked weight! In essence I had WAY too much pasta! Is there such a thing?
We went ahead and made our Lo Mein in our Breville Hot Wok Pro. LOVE, this wok. This process goes quickly so it’s a matter of making sure everything is ready when you start. Getting the oil nice and hot, cooking the ginger and the garlic till it’s aromatic, then in go the carrots, next is the meat, mong sprouts, and pasta, and finally the rice vinegar.
Even though there was too much pasta and I over cooked the pork to my preference this was still a fun experiment. I will definitely be trying this again and again until I nail it but what I love is that this cook book and recipe give me both the confidence and the basic understanding of how to get the dish I am desiring now it’s just a matter of tweaking it to my tools, ingredients, and techniques. But isn’t that what all cooking is about?