It is more so the execution than what goes in it. Trust me. You must not be getting your aromatics (garlic, ginger etc) to scent the oil first. Turn up the heat but don't burn your aromatics. Cook the sauce at a very high temperature. Easy on the fish sauce and especially the Sesame oil. That stuff is way strong.
ISO chinese flavor
- Thread starter peeper76
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AllenOK
Executive Chef
I love a good, steaming hot bowl of Lo Mein, complete with shrimp, chicken, beef, and maybe even pork (the deluxe menu version). I always used dried Chinese Black Mushrooms, that have been rehydrated, and incorporate the liquid from the mushrooms into the dish as well. I also add a little Oyster Sauce to the liquids when they go into the pan, as well as some soy, and maybe a touch of sherry/rice wine.
