| 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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