Billings lacks really tasty ethnic food. Actually, all of Montana lacks good ethnic food. There are a few gems out there, but not many. If you want a steak with a baked potato, we've got it. But acquiring delicious Asian and Mexican food is another story. Therefore, you must make it yourself if you want it. It's one of the few things that the state of Montana lacks.
This is one of Dusty and my favorite Asian dishes to make, and it came from our very first cookbook, Anyone Can Cook. If you can't learn to cook from that cookbook, then you've got a problem. That cookbook has taught the both of us how cook and we've had it since we first started dating 5 years ago. It made me giggle the other night when I opened the book to this recipe and saw that it read "LEVEL 3" for skill level in cooking. This recipe is so easy to make! Which shows how far I've come from my days of being able to only make scrambled eggs and turkey sandwiches.
I highly recommend making the entire 6 servings because it is DELICIOUS for leftovers. Also, you could substitute the pork for shrimp, beef or chicken.
1-1/4 to 1-1/2 lbs Lean Boneless Pork (sliced into thin strips against grain)
10 oz dried Chinese Egg Noodles (or Spaghetti/Angel Hair Pasta)
1/4 cup Oyster Sauce
1/4 cup Reduced-Sodium Soy Sauce
2 tbsp Rice Wine or Sherry
1 tbsp Canola Oil
1 tbsp Sesame Oil
2 tsp finely chopped fresh Ginger
1 medium Red Onion, halved lengthwise and thinly sliced
8 oz sliced Mushrooms
2 cups Sugar Snap Peas, halved
Cook noodles according to directions until tender; drain, rinse with cold water and set aside.
In a small bowl, stir to combine oyster sauce, soy sauce and sherry. Set aside.
Pour cooking oil and sesame oil into a large 12-inch pan or wok over medium-high heat. Add ginger, cooking and stirring for 30 seconds. Add onion, cooking and stirring for 2 minutes. Add mushrooms, cooking and stirring for 2 minutes. Add sugar snap peas, cooking and stirring for 1 minute. Remove vegetables from skillet into a bowl.
Add half of the pork to the pan/wok, cooking and stirring for 3-4 minutes until there is no longer any pink. Remove the pork from the pan and add the other half of the pork, repeating until no longer pink.
Return all the meat, vegetables, noodles and sauce to the pan. Using two spoons or spatulas, lightly toss the mixture for about 3-5 minutes until everything is heated through.
Scoop up some lo mein onto your plate and dig in! ENJOY!
Recipe Source: Anyone Can Cook by Better Homes & Gardens