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 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.