https://bakeatmidnite.com/ground-beef-lo-mein/ Easy to make main meal and dessert recipes. Thu, 10 Oct 2019 03:17:52 +0000 hourly 1 https://bakeatmidnite.com/ground-beef-lo-mein/#comment-1859 Mon, 16 Feb 2015 17:28:21 +0000 http://bakeatmidnite.com/2014/12/07/ground-beef-lo-mein/#comment-1859 Rey is correct, I also worked in Chinese/American restaurants. They also use lots of peanut oil because that oil will take the high heat of the woks without burning/smoking.

]]> https://bakeatmidnite.com/ground-beef-lo-mein/#comment-1779 Mon, 12 Jan 2015 23:33:36 +0000 http://bakeatmidnite.com/2014/12/07/ground-beef-lo-mein/#comment-1779 Yummy, this is definitely going to be a fun recipe to play with! It has so many possibilities. ��

]]> https://bakeatmidnite.com/ground-beef-lo-mein/#comment-1769 Thu, 08 Jan 2015 19:21:21 +0000 http://bakeatmidnite.com/2014/12/07/ground-beef-lo-mein/#comment-1769 Thanks Rey–I noticed the dark soy was very similar (in consistency at least) to oyster sauce. Oyster sauce is a lot easier to get though. Next time I will try that but I really think our home stoves lack the heat they have in restaurants which is why that special taste really can't be duplicated. Someone once called it "wok mojo" and I think they're right.

]]> https://bakeatmidnite.com/ground-beef-lo-mein/#comment-1768 Thu, 08 Jan 2015 19:04:25 +0000 http://bakeatmidnite.com/2014/12/07/ground-beef-lo-mein/#comment-1768 Instead of dark soy sauce I always use oyster sauce. Oyster sauce is what they used at a Chinese restaurant I used to work at for lo mein

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