I have never liked the usual casual approach to making Chineses sauces: thickening broth with starch. I don't mind dredging meat in starch, frying it, then adding broth and have it thicken that way, but thickening broth with a starch slurry seems like a cop out to me, a lazy way that says the cook doesn't care enough to make a good sauce. Maybe it's my classical French sauce background coming through that drives me to make my sauces by reduction. Maybe it's the flavor: the results are spectacular.
|Pork Neck Bones|
Meanwhile, I picked the gelatinous neck meat from the bones, Ann pulled the strings from the snow peas, and I slivered garlic and green onions. And I got a jar of young slivered bamboo shoots in spicy chile oil out of the refrigerator.
|Pork and Snow Pea Lo Mein|
While the sauce was finishing, I cooked the noodles and stir-fried the other ingredients. It was then just a matter of mixing the noodles, the garnishes, and the sauce and serving. The results were delicious and a fair amount of work for a weeknight, but really worth it in terms of flavor. You just can't duplicate the depth of flavor of a carefully crafted sauce reduction by thickening some broth with starch.