Wok Wednesdays- BBQ Pork Lo Mein and Catch Up

BBQ Pork Lo Mein...Delicious!

BBQ Pork Lo Mein…Delicious!

It has been a while since I have been able to get back to my wok in Hong Kong, but this last weekend I made up some time and tackled three recent recipes from the Wok Wednesdays schedule.

Barbeque Pork Lo Mein was a quick and easy dish that delivered great taste. This recipe comes from Grace Young’s Stir-Frying to the Sky’s Edge page 273 and is part of the Wok Wednesday’s online cooking project that can be found on Facebook.

I purchased my BBQ pork at the barbeques stall near my house in the Central wet market. I also made BBQ pork from Grace’s recips in SFSE page 285. My version was not quite as good as that purchased, but not back for a first attempt. This is a simple stir-fry and a quick meal.

Choi Sum

Choi Sum


Choi Sum is a dark leafy green available all year in Hong Kong wet markets. I have always prepared choi sum steamed and with a little bit of vinegar, just like a spinach. This recipe from SSFE page 196 is excellent. The oyster sauce really enhances the flavor. You may find choi sum in US markets named Yau Choi. Same vegetable.
fresh Choi Sum

fresh Choi Sum

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