| 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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