Makes 6 servings
Ingredients
lo mein egg noodles
3 boneless pork chops
2 tbsp corn starch
1 egg white
1 head of broccoli
1/2 sprout bok choy
8oz shiitake mushrooms (substitute babybella)
soybean oil as needed
1 tbsp tian mian jiang
Mala (Chili Oil)
1/4 cup soybean oil
1/4 cup toasted sesame oil
2 tbsp Sichuan chili powder
1 tbsp ground Sichuan peppercorn
2 cloves garlic
2 tsp sesame seeds
1 tsp fennel seeds
1/2 tsp cinnamon
Sauce
1/2 cup soy sauce
2 tbsp oyster sauce
2 tbsp bourbon whiskey (Angel’s Envy)
2 tbsp brown sugar
1 tbsp corn starch
2 tsp black vinegar
Procedure
Preheat oven to 300F.
Brine pork with salt and pepper for at least 15 min.
Divide broccoli into bite sized pieces and place it along with the mushrooms on a baking sheet with wax paper. Drizzle with soybean oil and bake until crispy.
Cook noodles in boiling water, be careful not to overcook; they finish relatively quickly.
In a large wok or saucepan, toast sesame and fennel seeds until a distinct fennel/sesame smell is present.
Add all Mala ingredients and infuse on low heat for 15 min.
Add all sauce ingredients once infused and keep on low.
Chop pork into thin strips.
In a bowl, combine 3tbsp of the sauce, pork, egg white, and 2tbsp of corn starch.
Mix with your hands for 5 min and coat well.
Also chop your bok choy into thin strips.
If you are using a cast iron/carbon steel wok, cook the pork in the sauce all together.
If not, use a separate cast iron pan to cook the pork; make sure it is steaming hot and well oiled.
Cook until half brown, then add the tian mian jiang and bok choy. If using separate cast iron pan, cook to completion then add into a saucepan with the sauce.
Once pork is done, add noodles. Mix well and garnish with broccoli and mushrooms.
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