{"id":789,"date":"2025-02-21T02:22:42","date_gmt":"2025-02-21T02:22:42","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=789"},"modified":"2025-11-02T13:29:48","modified_gmt":"2025-11-02T13:29:48","slug":"sichuan-lo-mein","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/sichuan-lo-mein\/","title":{"rendered":"Sichuan Lo Mein"},"content":{"rendered":"\n<p><em>Makes 6 servings<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p>lo mein egg noodles<br>3 boneless pork chops<br>2 tbsp corn starch<br>1 egg white<br>1 head of broccoli<br>1\/2 sprout bok choy<br>8oz shiitake mushrooms (substitute babybella)<br>soybean oil as needed<br>1 tbsp tian mian jiang<\/p>\n\n\n\n<p><strong>Mala (Chili Oil)<\/strong><br>1\/4 cup soybean oil<br>1\/4 cup toasted sesame oil<br>2 tbsp Sichuan chili powder<br>1 tbsp ground Sichuan peppercorn<br>2 cloves garlic<br>2 tsp sesame seeds<br>1 tsp fennel seeds<br>1\/2 tsp cinnamon<\/p>\n\n\n\n<p><strong>Sauce<\/strong><br>1\/2 cup soy sauce<br>2 tbsp oyster sauce<br>2 tbsp brown sugar<br>1 tbsp corn starch<br>2 tsp black vinegar<br>2 tbsp baijiu (substitute bourbon)<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Procedure<\/h3>\n\n\n\n<p>Preheat oven to 300F.<\/p>\n\n\n\n<p>Brine pork with salt and pepper for at least 15 min.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Cook noodles in boiling water, be careful not to overcook; they finish relatively quickly.<\/p>\n\n\n\n<p>In a large wok or saucepan, toast sesame and fennel seeds until a distinct fennel\/sesame smell is present.<\/p>\n\n\n\n<p>Add all Mala ingredients and infuse on low heat for 15 min.<\/p>\n\n\n\n<p>Add all sauce ingredients once infused and keep on low.<\/p>\n\n\n\n<p>Chop pork into thin strips.<\/p>\n\n\n\n<p>In a bowl, combine 3tbsp of the sauce, pork, egg white, and 2tbsp of corn starch.<\/p>\n\n\n\n<p>Mix with your hands for 5 min and coat well.<\/p>\n\n\n\n<p>Also chop your bok choy into thin strips.<\/p>\n\n\n\n<p>If you are using a cast iron\/carbon steel wok, cook the pork in the sauce all together.<\/p>\n\n\n\n<p>If not, use a separate cast iron pan to cook the pork; make sure it is steaming hot and well oiled.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Once pork is done, add noodles. Mix well and garnish with broccoli and mushrooms.<\/p>\n\n\n\n<p>\u958b\u52d5<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/02\/PXL_20250220_231035152-1024x576.jpg\" alt=\"\" class=\"wp-image-790\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/02\/PXL_20250220_231035152-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/02\/PXL_20250220_231035152-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/02\/PXL_20250220_231035152-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/02\/PXL_20250220_231035152-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/02\/PXL_20250220_231035152-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<br><br>\n","protected":false},"excerpt":{"rendered":"<p>Makes 6 servings Ingredients lo mein egg noodles3 boneless pork chops2 tbsp corn starch1 egg white1 head of broccoli1\/2 sprout bok choy8oz shiitake mushrooms (substitute babybella)soybean oil as needed1 tbsp tian mian jiang Mala (Chili Oil)1\/4 cup soybean oil1\/4 cup toasted sesame oil2 tbsp Sichuan chili powder1 tbsp ground Sichuan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":790,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[24,68,37,19,41],"class_list":["post-789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese-","tag-aromatic","tag-best","tag-noodles","tag-pork","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=789"}],"version-history":[{"count":4,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/789\/revisions"}],"predecessor-version":[{"id":1925,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/789\/revisions\/1925"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/790"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=789"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}