Mozel Watson (proprietor of Wines by Mozel), is a die-hard fan of the lo mein at Peking Duck Home in New York Metropolis’s Chinatown. He likes to pair the dish with Ruinart champagne. The wine’s high quality bubbles “act like tiny knives, reducing proper by means of the noodles,” and every of the substances complement the wine’s spherical, creamy vivid apple notes. “It doesn’t matter what’s in your fork,” Watson says. “It’s an ideal match.”
Featured in: “Meet New York City’s New Guard of Wine Pros.”
Beef Lo Mein
This beef lo mein recipe, tailored from the one served at Peking Duck Home in New York’s Chinatown, is a Chinese language American takeout basic.
Yield: serves 4
Time:
half-hour
Components
- 1 lb. recent lo mein noodles
- ¼ cups soy sauce
- 1 tsp. sugar
- ½ tsp. salt
- 2 tbsp. impartial oil, divided
- ½ lb. high sirloin steak, sliced thinly in opposition to the grain
- 3½ oz. shiitake mushrooms, thinly sliced (1½ cups)
- 8 oz. canned water chestnuts (1 cup)
- 3 oz. bean sprouts (1 cup)
- 1 bunch scallions, lower crosswise into 1½ in. lengths (1 cup)
- 1 cup rooster inventory
Directions
- Fill a big pot midway with water and set over excessive warmth, and produce to a rolling boil. Add the noodles and cook dinner, stirring often, till al dente, about 2 minutes. Drain, discarding the water, and put aside.
- In a small bowl, stir collectively the soy sauce, sugar, and salt; put aside.
- Set a big wok over excessive warmth and add one tablespoons of the oil. When it begins to shimmer, add the meat and cook dinner, stirring continuously, till evenly browned, 2–3 minutes. Switch to a plate and put aside.
- In the identical wok, warmth the remaining oil. Add the mushrooms and fry till golden brown, 2 minutes. Add the water chestnuts, bean sprouts and scallions, stir fry till fragrant, 2 minutes. Switch to the plate of beef and put aside.
- To the recent wok, add the inventory. When it begins to simmer, add the reserved noodles and cook dinner, utilizing tongs, toss often, till the liquid has nearly utterly evaporated, about 4 minutes. Add the reserved beef and greens and toss to mix. Add the soy sauce combination and toss till the noodles are evenly coated. Switch to a big plate and serve scorching.
