Can anyone tell me what is used to get the “smokey” flavor that is in Lo mein? It have to be some type of seasoning because the flavor is always the same no matter what restaurant I get the dish. Thanks
Could be the Oyster sauce.
Some of the ingredients are probably stir fried in a really hot wok. That would make the smokey flavor. Most U.S. kitchens don’t have a stove with the BTU’s to get a wok that hot (due to shape, and just raw heat). At home you could try a heating frying pan with a bare metal surface, like cast iron, stainless steel, carbon steel, aluminum. Don’t use non-stick, you can’t get it hot enough without damaging it.