Off-the-cuff lo mein

I wanted to make lo mein to celebrate the discovery of the world's oldest noodles. I finally got around to it last night. After casing the library for recipes, I finally went to Gloria Bley Miller's The Thousand Recipe Chinese Cookbook. I can't even say I used a recipe; Miller's "Miscellaneous Stir-Fried Combinations for Chow Mein or Lo Mein" is really more like a serving suggestion. Anyway, one type of meat and one type of vegetable suited me just fine, since I had celery and thawed pork on hand.

I was so lazy I used flavored wok oil rather than chopping my own garlic, onion and ginger. I stir-fried one sliced celery stalk and some sliced pork tenderloin in the oil, then added a nest of precooked Chinese egg noodles. After stirring the ingredients together, I added a sauce composed of two tablespoons of Chinese light soy, two tablespoons of Shao Xing wine and a teaspoon of sesame oil. After heating it through, I plated the whole thing. It disappeared soon afterward. If lo mein can be this easy, I think I might cook it more often.