Lo Mein
Description:
The history of Chinese food in the US goes all the way back to the 1849 California Gold Rush, when large numbers of Chinese immigrants moved to the state to work in the mines. On this same year, the first Chinese restaurant, named Canton Restaurant, opened in San Francisco. In the subsequent years, many Chinese immigrants went on to open their own shops and businesses in San Francisco’s Chinatown neighborhood, while other pursued work opportunities on the trans-continental railroads that were being constructed. A standing legacy of this history can be found in Butte, Montana, which is home to Pekin Noodle Parlor, America’s oldest continuously-operating Chinese restaurant. It may be surprising to many that America’s oldest Chinese restaurant is located out west, rather than in New York City with its well-known Chinese food scene.
Lo mein is a classic item on every Chinese restaurant’s takeout menu in the US, and is a great example of an American-Chinese fusion dish. The version of lo mein that exists in China is similar to the US version, given that they are both noodle dishes. However, the Chinese-American version of lo mein is drenched in a thick sauce and contains a variety of different vegetables, unlike its mainland-Chinese counterpart. This dish can be made with a variety of different meats and vegetables, and the recipe below is a more standard version that can be adapted according to your individual taste.
Ingredients:
1/2 lb. fresh, thin Chinese egg noodles (225 g)
6 oz chicken breast, pork tenderloin or beef steak, cut into thin strips (170 g)
2 scallions, cut into 1/2-inch (1.3 cm)segments
1/2 medium onion, cut into slices
1 carrot, cut into thin batons
1 cup chopped cabbage (90 g)
1 cup mung bean sprouts (90 g)
1 garlic clove, minced
1 tbsp oyster sauce (15 g)
2 tbsp soy sauce (30 ml)
1 tbsp Shaoxing wine (15 ml)
1/4 cup chicken stock (60 ml)
2 tsp corn starch (12 g)
1/2 tsp toasted sesame oil (3 ml)
1 tsp sugar (6 g)
2 tbsp vegetable oil (30 ml)
Salt
Preparation:
Heat a wok or large frying pan over high heat and add 1 tbsp of oil. Season your meat of choice with salt and add to the pan. Do not overcorwd the pan - you may need to cook in batches. Fry meat for about 1 minute on each side and then remove.
In a bowl, mix together the oyster sauce, soy sauce, Shaoxing wine, chicken stock, corn starch, sesame oil and sugar until everything is well incorporated. Boil the noodles per package directions but remove 1 minute early.
Heat your pan over high heat and add the remaining 1 tbsp of oil. Add the onions and cook for 1 minute, stirring often. Then add the scallion and garlic, and cook for about 10 seconds. Then add the cabbage and carrots and cook for 1-2 minutes, stirring often. Add the noodles, meat and sauce to the pan, and stir to evenly mix all ingredients. Cook for 1 minute or until the sauce is thickened. Serve immediately.
Notes:
You can substitute the fresh egg noodles with any other type of thin fresh noodle, or even dried spaghetti.
Some other common vegetables that you can include in this dish are snow peas, water chestnuts, bamboo shoots, bell pepper, mushrooms, celery and bok choy.
You can omit the Shaoxing wine as it is not 100% necessary but adds a good flavor - sherry is also a good substitute.