| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Chinese | Soup | 6 | Servings |
INGREDIENTS
| 4 | Dried black mushrooms | |
| 1/4 | lb | Egg noodles |
| 1 | c | Pork |
| 1/2 | c | Bamboo shoots |
| 1/4 | c | Water chestnuts |
| 1/4 | lb | Chinese cabbage |
| 6 | c | Stock |
| 1 | ts | Soy sauce |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 3 | dr | Sesame oil; more or less |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Parboil noodles as in "Parboiled Noodles #1/#2". 3. Slice pork thin; also bamboo shoots, water chestnuts and soaked mushrooms. Cut Chinese cabbage stems lengthwise in 1/2- by 1-1/2 inch strips. 4. Bring stock to a boil. Add pork and vegetables and bring to a boil again; then simmer, covered, 5 minutes. 5. Add noodles and cook only to reheat. Then stir in soy sauce, salt, pepper and sesame oil and serve. 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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