Pork Lo Mein

• 10 teaspoons Soy Sauce
• 2 tablespoons Oyster Sauce
• 2 tablespoons Hoisin Sauce
• 2 teaspoons Sesame Oil
• 1 piece Trimmed Pork Tenderloin
• 4 tablespoons Chinese Rice Wine
• 8 ounces Shiitake Mushrooms, stemmed and thickly sliced
• 8 Scallions, white parts thinly sliced, green parts cut in 1 inch pieces
• 2 pieces Garlic cloves minced
• 2 teaspoons Grated Ginger
• 1 box Dried Linguine
• 1/2 head Broccoli crowns cut in small pieces, blanched
• 1 Red Pepper thinly sliced

1. Boil water for pasta.Thinly slice pork tenderloin and place in bowl. Whisk soy sauce, oyster sauce, hoisin and sesame oil together in medium bowl. Measure 2 tablespoons soy sauce mixture and pour over pork tenderloin. Put in fridge to marinate for 1 hour.
2. Heat 4 tsps vegetable oil in large skillet over high heat. Add pork and break up, browning for about 3 minutes. Stir in Chinese rice wine and cook until completely evaporated. transfer to clean bowl.
3. Cook pasta as package directions.Add 2 tbsp veg oil to now empty skillet over high heat. Add mushrooms and cook until golden brown about 5 minutes
4. Drain pasta.Stir in broccoli, scallion whites, garlic, ginger and cook until fragrant about 30 seconds. Reduce heat to med-low and stir in soy sauce mixture, pork, scallion greens, red pepper, pasta and chili garlic sauce.

soy sauce, oyster sauce, hoisin sauce, sesame oil, tenderloin, chinese rice, shiitake mushrooms, scallions, garlic, ginger, linguine, broccoli, red pepper

Taken from www.epicurious.com/recipes/member/views/pork-lo-mein-5b9bf089235f7606710f08e0 (may not work)