| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Main dish, Chinese |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Noodles; chinese fresh wat |
| 9 |
tb |
Oil |
| 4 |
oz |
Shrimp; shelled, deveined |
| 1 1/4 |
ts |
Salt |
| 1/2 |
ts |
Cornstarch |
| 1/2 |
lb |
Lean pork; shredded |
| 1 |
tb |
Sherry |
| 2 |
tb |
Soy sauce; light |
| 1/2 |
ts |
Sugar |
| 1/2 |
lb |
Bok choy |
| 1/4 |
lb |
Mushrooms; sliced |
| 2 |
tb |
Chicken stock |
| 1 |
ts |
Cornstarch; dissolved in |
| 2 |
ts |
Water |
INSTRUCTIONS
Drop noodles into boiling water and boil for five minutes. Rinse under cold
water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt and
cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they turn
pink, about 1 minute. Remove.
Heat 2 T oil to 400. Stir fry pork until color changes. Add sherry, 1 T
soy sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400. Stir
fry bok choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy sauce.
Add stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour in
shrimp and bring to boil. Remove. Heat 3 T oil to 400. Turn down to 350 and
stir fry noodles until outside is golden brown but inside is soft. (They
will form a cake). cook 5 minutes on each side. Remove to platter. Place
cooked mixture on top of noodles. MIKE CROUCH (NNBB09A)
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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