Chinese Stir-Fried Noodles 肉絲炒麵

These recipes represent our family recipes from my Granny Patwell, my brother John Patwell, sisters Jane Petrie and Joanne Hawkins, my wife,Terri Patwell and myself, Jeff Patwell. The oldest dated recipes are from 1923. Enjoy reading the recipes.

3 tablespoons soy sauce

2 tablespoons oyster sauce

2 tablespoons hoisin sauce

1 tablespoon toasted sesame oil

¼ teaspoon five-spice powder

1 pound boneless country-style pork ribs, trimmed of surface fat and excess gristle and sliced crosswise into ⅛-inch pieces

¼ teaspoon liquid smoke (optional)

½ cup low-sodium chicken broth

1 teaspoon cornstarch

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)

2 teaspoons grated fresh ginger

4½ teaspoons vegetable oil

4 tablespoons Shaoxing wine or dry sherry

½ pound shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 cups)

2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)

1 small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into ½-inch strips (about 4 cups)

12 ounces Chinese egg noodles (fresh) or 8 ounces dried linguine

1 tablespoon Asian chili-garlic sauce

Directions at americastestkitchen.com

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