| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Pasta, Pork |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Noodles, fresh boil til soft;drain & rinse |
| 1/2 |
lb |
Roasted pork; shredded |
| 1 |
c |
Shredded chinese cabbage |
| 1 |
c |
Bean sprouts; wash |
| 1/2 |
c |
Sliced waterchestnuts,option |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Sherry |
| 1/4 |
c |
Chicken broth, College Inn |
| 2 |
tb |
Oil; for stir frying |
| 6 |
tb |
Oyster sauce can add more as per taste |
| 1/2 |
ts |
Sugar |
| 1 |
ds |
Pepper, heavy dash |
INSTRUCTIONS
SAUCE MIX
Note: Dried Noodles .... 5 cups cooked = 1 lb
Fresh Noodles .... 2 1/2 cups cooked = 1 lb Preparation: - Heat Wok -
Add oil and let heat
- Add salt; stir
- Add pork & sherry; stir fry quickly
- Add cabbage, bean sprouts, & waterchestnuts; stir fry [45] Sec.
- Add stock; place noodles on top
- Cover & cook; [1] Min.
- Uncover & stir
- Add "sauce mix"; stir until evenly seasoned
- Serve!
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