Thanks to Grace Young for this recipe. Check out her book, "The Wisdom of the Chinese Kitchen."
from The Wisdom of the Chinese Kitchen
by Grace Young
One of the easiest dishes for a beginner to make. The mastery comes in correctly slicing the vegetables and not overcooking the noodles. The best noodles for lo mein are about 1/4 inch thick and come either uncooked or precooked.
4 fresh shiitake mushrooms
6 large leaves Nappa cabbage, about 12 oz.
1 pound package Chinese fresh egg noodles
1 tablespoon sesame oil
1/2 pound smoked ham, cut into strips
2 tablespoons thin soy sauce
3 tablespoons vegetable oil
1 tablespoon finely minced ginger
1 cup julienne carrots
2 scallions, finely shredded
1 tablespoon oyster flavored sauce
1/4 cup chicken broth
Wash the cabbage leaves in several changes of cold water and allow to thoroughly drain in a colander until dry to the touch. Trim 1/4 inch from the stem end of the cabbage leaves and discard. Stack 2 to 3 cabbage leaves at a time and cut crosswise into 1/4 inch wide shreds.
In a 4-quart saucepan, bring about 2 quarts water to a boil over high heat. Add noodles, return to a rolling boil and boil 2 to 3 minutes. Rinse under cold water and drain the noodles thoroughly. Transfer to a medium bowl, add sesame oil and 1 tablespoon soy sauce, and mix well. Set aside.
Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and ginger, and stir-fry 20 seconds. Add the carrots, scallions, and mushrooms and stir-fry 1 minute, or until the vegetables are just limp. Transfer the vegetables to a plate.
Add the remaining 2 tablespoons vegetable oil and cabbage and stir-fry 1 minute, or until cabbage begins to wilt. Add the cooked carrot mixture, noodles, smoked ham and 1/4 cup chicken broth and stir-fry 2 to 3 minutes, or until noodles are heated through Swirl in the remaining 1 tablespoon soy sauce and oyster sauce and toss to combine. Serve immediately.
Serves 4 to 6 as part of a multicourse meal.
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