| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1 | tb | Cornstarch |
| 1/2 | lb | Lean pork |
| 1/2 | lb | Spinach |
| 2 | Scallion stalks | |
| 2 | tb | Oil |
| 1 1/2 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1 | ds | Pepper |
INSTRUCTIONS
1. Shell, devein and dice shrimp; then dredge lightly in cornstarch. Sliver pork, or cut in strips. Wash and stem spinach. Mince scallions. 2. Heat oil. Add scallions and stir-fry a few times until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce. 3. Add shrimp, stir-fry until pinkish, then sprinkle with sherry and pepper. 4. Add spinach leaves and stir-fry until dark green and softened, but not limp. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe. VARIATION: For the spinach, substitute Chinese cabbage stems, cut in 1-1/2 inch sections and blanched. FOR USE WITH SOFT-FRIED OR TOSSED NOODLES From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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