Chinese Ground Pork Stir-Fry with Noodles (Lo Mein)

 Ingredients

Sauce 

 2 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce

2 tablespoons hoisin sauce 

1 tablespoon toasted sesame oil

1/2 cup low-sodium beef broth

1 tablespoon Asian chile-garlic sauce

1 tablespoon cornstarch

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)

2 teaspoons grated fresh ginger

4 tablespoons Chinese rice wine (Shao-Xing) or dry sherry (s

Lo Mein

6 ounces Chinese stir-fry noodles 

1 tablespoon sesame oil

1 pound lean ground pork

1 tablespoon peanut oil

Vegetables 

15 oz cans of bean sprouts, drained 

8 ox can of sliced water chestnuts, drained

8 ox can sliced bamboo shoots, drained 

4 scallions, chopped 

¼ of a red bell pepper, cut into thin sliced thin

1 thin carrot sliced on the diagonal

1 celery stalk cut on the bias

Directions

Combine the sauce ingredients in a small bowl. Set aside

In a large deep skillet cook the stir-fry noodles until al-dente, drain, and toss in a bowl with 1 tablespoon of sesame oil.  Set aside.

In the same skillet heat 1 tablespoon of peanut oil. Add the ground pork and cook until completely brown and crispy, about 10-12 minutes.

Add the vegetables and stir-fry until tender, about 10 minutes. Add the sauce and stir-over low heat until incorporated, and then add the cooked noodles. Stir well and serve.