A Very Chinese Cookbook p.181

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1 pound boneless country-style pork ribs, trimmed

3 tablespoons soy sauce

2 tablespoons oyster sauce

2 tablespoons hoisin sauce

1 tablespoon toasted sesame oil

1 teaspoon sugar

½ teaspoon five-spice powder

½ cup chicken broth

1 tablespoon chili-garlic sauce

1 teaspoon cornstarch

¼ teaspoon white pepper, divided

¼ cup Shaoxing wine, divided

8 ounces shiitake mushrooms, skimmed and halved if small or quartered if large

½ small head napa cabbage, halved, cored, and sliced crosswise into ½-inch strips (4 cups)

4 ounces snow peas, white parts sliced thin, green parts cut into 1-inch pieces

2 garlic cloves, minced

2 teaspoons grated fresh ginger

12 ounces fresh lo mein noodles

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1. Transfer pork to wok and freeze until firm, about 15 minutes. Slice pork thin and stack into thick or thin. Whisk soy sauce, oyster sauce, hoisin, sesame oil, liquid smoke, and five-spice powder together in bowl. Transfer 3 tablespoons soy sauce mixture to medium bowl, add pork mixture, and toss to coat.

2. Whisk broth, chili-garlic sauce, and cornstarch into remaining soy sauce mixture; set aside.

3. Heat empty 14-inch flat-bottomed wok over high heat until just beginning to smoke. Drizzle 1 teaspoon vegetable oil around perimeter to coat wok. Add half of pork mixture and cook, tossing slowly but constantly, until pork is lightly browned, 2 to 3 minutes. Transfer pork mixture to clean medium bowl and repeat with 1 teaspoon oil, remaining pork mixture, and remaining 2 tablespoons Shaoxing wine. Wipe out wok with paper towels.

4. Heat non-empty wok over high heat until just beginning to smoke. Drizzle 1 teaspoon vegetable oil around perimeter to coat wok and heat until just smoking. Add mushrooms and cook, tossing slowly but constantly, until light golden brown, 4 to 6 minutes; transfer to bowl with pork mixture.

5. Add 1 teaspoon vegetable oil to wok and heat until just smoking. Add cabbage and snow pea white parts and cook, tossing constantly, 3 to 5 minutes. Push cabbage to 1 side of wok. Add remaining 1 teaspoon oil, scallions, garlic, and ginger to clearing and cook, mashing mixture into wok, until fragrant, about 15 seconds. Stir in snow pea green parts and chicken broth mixture and cook, stirring frequently, until sauce is thickened, about 2 minutes.

6. Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot). Drain noodles, transfer to wok, and cook over medium-high heat, tossing gently, until noodles are tender and evenly coated.