Beef Lo Mein with Crisp Vegetables

Add the remaining 1 tbsp vegetable oil to the wok. Stir-fry the garlic, carrot, red bell pepper, and mushrooms for about 30 seconds.

Add the bamboo shoots and the white parts of the scallions, and cook for 20 seconds. Add the napa cabbage and stir-fry for another 30 seconds, keeping the heat high so the vegetables stay crisp.

Add the noodles to the wok. Toss gently to combine with the vegetables and separate any clumps.

Pour the Shaoxing wine around the edge of the wok. Toss for 30 seconds, then add the prepared sauce.

Continue stir-frying and tossing until the noodles are evenly coated and the sauce is absorbed. Scrape along the bottom of the wok as needed to keep the noodles from sticking.

Add the snow peas, mung bean sprouts, and the seared beef along with any juices on the plate. Stir-fry just until the beef is cooked through and the vegetables are crisp-tender.

Finish with the green parts of the scallions and toss once more. Taste and adjust with extra soy sauce, oyster sauce, sesame oil, salt, or white pepper if needed. Serve immediately.