Mom’s Best Chinese Gravy Noodles (Da Lu Mein, 打卤面

• Meat

  • 100 g Pork tenderloin

• Seafood

  • 150 g Shrimp

• Produce

  • 1/2 tsp Ginger
  • 2 tbsp Scallion
  • 1 handful Shiitake mushrooms, dried
  • 1 Tomato

• Condiments

  • 1 tbsp Soy sauce, light

• Pasta & Grains

  • 4 servings Noodles

• Baking & Spices

  • 4 1/3 tbsp Cornstarch
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 4 tsp Shaoxing wine

• Other

  • 2 handful Dried lily flowers (150 grams / 1 cup after rehydrated

Found on omnivorescookbook.com

Ingredients

• 2 handful dried lily flowers (150 grams / 1 cup after rehydrated)
• 1 handful dried shiitake mushrooms (150 grams/ 1 cup after rehydrated)
• 150 grams (5.5 ounces) shrimp, peeled and deveined
• 100 grams (3.5 ounces) pork tenderloin, sliced to stripes
• 4 teaspoons Shaoxing wine
• 1/2 teaspoon salt
• 4 and 1/3 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 1 tomato, chopped
• 2 tablespoons chopped scallion
• 1/2 teaspoon minced ginger
• 1 tablespoon light soy sauce
• 1 teaspoon salt or to taste
• 4 servings noodles

Directions

• Gently rinse dried lily flowers with tap water. Add flowers and 3 cups water to a big bowl and allow to rehydrate for 3 hours, or overnight. When lily flowers turn soft, gently rinse them in the marinating water. Set aside.
• Gently rinse dried shiitake mushrooms with tap water. Add mushrooms and 2 cups water to a big bowl and allow to rehydrate for 1 hour. When mushrooms turn soft, gently rinse them in the marinating water. Set aside.
• Combine shrimp, 2 teaspoons Shaoxing wine, 1/4 teaspoon salt, and 2 teaspoons cornstarch in a small bowl. Mix well by hand and allow to marinate at room temperature for 10-20 minutes.
• Combine pork, 2 teaspoons Shaoxing wine, 1/4 teaspoon salt, and 2 teaspoons cornstarch in a small bowl. Mix well by hand and let marinate at room temperature for 10-20 minutes.
• Remove tough ends of rehydrated lily flowers and cut them in half. Carefully measure about 2 cups marinating water and transfer to another bowl without any of the solids that may have settled on the bottom. Set aside.
• Transfer shiitake mushrooms to another bowl and drain. Slice mushrooms. Save the marinating water for later use. Carefully measure about 2 cups marinating water and transfer to another bowl without any of the solids that may have settled on the bottom. Set aside.
• Chop and prepare the other vegetables. Combine the rest of the cornstarch (2 tablespoons) with 4 tablespoons water in a bowl. Mix well and set aside.
• Heat oil in a wok over medium high heat until warm. Add scallion and ginger. Stir a few times until fragrant.
• Add lily flowers and shiitake mushrooms. Stir and cook for 1 minute. Add tomato, stir a few times. Swirl in soy sauce and continue to stir for 2 to 3 minutes.
• Add back the marinating water from the lily flowers and shiitake mushrooms. Bring to a boil over high heat, stirring constantly. Cover and cook over medium heat for 3 to 5 minutes. Uncover and add shrimp and pork. Stir and cook until the shrimp turn white, 1 to 2 minutes. Add 1 teaspoon salt or to taste. The sauce should be slightly salty by itself.
• Whisk the cornstarch water again and swirl in half of it. Stir until fully incorporated. Slowly add the rest of the cornstarch water and stir, until the gravy reaches the desired thickness (you will have some slurry left if you prefer a thinner gravy). Stop heat and transfer everything to a big bowl.
• Cook noodles according to instructions.
• Serve the sauce warm over boiled noodles.