On Tue, 28 Jan 2020 10:47:00 -0600, Terry Coombs >
wrote:

> * I can't find one I like , anybody got one they'd care to share ? The
>one I really want is the one they use at a Chinese takeout/eat-in place
>I used to deliver for . Best damn lo mein I ever tasted , but Papa-San
>won't share ... this is about the only oriental dish we like that I
>haven't been able to make at home .

There is no one recipe for Lo Mein... only common ingredient is the Lo
Mein noodles, all the rest are ingredients of your choice. vegetables,
meat, seasonings... quantities to your liking. I usually make Lo Mein
as an egg-flower soup, normally the meat of choice is left over pork
chops, bones to prepare the stock/broth, then remove the bones and add
the meat back sliced/julienned. I like to add mushrooms, scallions,
ginger, white pepper, bok choy, celery, garlic. perhaps some sliced
carrot for color. I thicken with corn starch, and may add some soy
sauce and Chinese mustard, maybe some toasted sesame oil. I like to
add a few drops of yellow food coloring, and rather than salt I add
MSG. A little trick for replicating an authentic Chinese flavoring in
a noodle soup is to also add a small amount of crispy chow mein
noodles. better if they become soggy, to extract their flavor and make
them indistinguishable.

There are many Lo Mein recipes on line but all are just a guide... ALL
recipes are just a guide. If you've had it before then you know what
you like, should be extremely easy to duplicate.... there is nothing
complex about most Chinese cookery, especially their noodle dishes.

All you need do is to go to a Chinese Take-Out where you can watch
them cook, order Lo Mein and observe... then even a chimpanzee can
cook Lo Mein. At times I wanted Lo Mein and discovered I ran out of
authentic Lo Mein noodles, guess what, damn good Lo Mein can be made
from a packet of Ramen. I learned Chinese cooking from watching
episodes of Bonanza and studdying Hop Sing. LOL