| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Pasta |
6 |
Servings |
INGREDIENTS
| 6 |
|
Dried black mushrooms (up to) |
| 1 |
lb |
Peastarch noodles |
| 8 |
c |
Water |
| 1/2 |
lb |
Shrimp |
| 1/4 |
lb |
Lean pork |
| 1/2 |
c |
Celery |
| 1 |
|
Onion |
| 2 |
tb |
Oil |
| 1 |
tb |
Sherry |
| 1 |
tb |
Soy sauce |
| 1 |
ds |
Pepper |
| 1 |
c |
Mushroom-soaking liquid |
INSTRUCTIONS
1. Separately soak dried mushrooms and peastarch noodles. Reserve mush-
room-soaking liquid.
2. Bring water to a boil. Add soaked noodles, bring to a boil again; then
drain. Rinse with cold water; drain again.
3. Shell, devein and dice shrimp. Slice pork and soaked mushrooms thin.
Coarsely chop celery and onion.
4. Heat oil. Add onion and stir-fry until translucent. Add pork; stir-fry
until it loses its pinkness (2 to 3 minutes).
5. Add shrimp and stir-fry until pinkish. Add sherry; stir-fry until it
evaporates. Then sprinkle with soy sauce and pepper.
6. Add chopped celery and mushrooms; stir-fry another 2 minutes.
7. Add reserved mushroom liquid and noodles. Stir in gently to heat
through; then 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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