Minted Pork Lo Mein

Stir fries are my go-to busy-night meals, and anything can happen! I scour the 'fridge for this and that, and here I found a great combo for a nice pork lo-mein.

I had fresh lo mien noodles from a local international grocer and lots of fresh mint from the garden.  Or you can use the many great mint sauces available (as long as they are not too sweet) - I found a great one at Waitrose Grocers in the UK which I love, which I used here.

I always have lots of veggies on hand - and you can use your favorite to assemble this dish.
5-6 dried mushrooms
1 lb pork, thinly sliced into bite-sized pieces
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1/2 lb fresh lo mein noodles
2 cups broccoli cut in bite-sized pieces
1 red pepper, sliced
2 cups cabbage, diced
1 onion, peeled and sliced

Sauce:
1/4 cup hoisin sauce
Palmful fresh mint, minced, or 1 Tbsp Waitrose mint sauce
1 Tbsp sesame oil
2 Tbsp seasoned rice vinegar
2 Tbsp ketchup

Toasted sesame seeds

Soak the mushrooms in very hot water until rehydrated, about 10-15 minutes. Drain and slice thinly.  Get all your ingredients ready because this stir fry goes fast once you get going.

Heat a tablespoon of canola oil in in a large wok until almost smoking hot. Add pork and stir fry until just cooked through. Add the garlic and ginger and cook for another 2-3 minutes.

Set pork aside in a bowl. Add mushrooms to the wok with a dash more oil. Cook for a few minutes to just brown the mushrooms.

Set aside with the pork.

Now add the remaining veggies and stir fry with another dash of oil until crisp tender. Add the noodles and return the pork-mushroom mixture to the wok.

Whisk together the sauce ingredients and toss in with the noodle mixture in the wok.

Cook over high heat just to heat through. Serve garnished with sesame seeds.

Serves 4-6.