Fresh, tasty, and colorful lo mein that makes for a quick weeknight meal.
1 pound country-style boneless pork ribs or boneless pork loin chops2 tablespoons Chinese black or balsamic vinegar1 tablespoon Asian fish sauce1 knob fresh ginger, peeled and minced 4 scallions, white parts cut in 1-inch pieces, light green parts very thinly sliced; divided1 1/2 cups shredded Chinese broccoli or cored Napa cabbage DirectionsBring a pot of salted water to a boil and cook noodles according to package directions, stirring regularly with tongs or long chopsticks, until al dente...
In a wok or large cast iron skillet, heat 1 tablespoon neutral oil over medium-high heat until shimmering. Add ginger, garlic, and white scallion pieces and stir-fry for 30 seconds. Increase heat to high and add purple cabbage, Chinese broccoli , and carrots. Cook, stirring and tossing, until vegetables are charred in spots and just softened, 3 to 5 minutes. Transfer to a plate.Add 1 tablespoon neutral oil to wok or skillet and heat over high heat until smoking.
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