| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Pasta |
4 |
Servings |
INGREDIENTS
| 4 |
|
Dried black mushrooms |
| 2 |
tb |
Cloud Ear mushrooms |
| 1 |
lb |
Noodles |
| 1/4 |
lb |
Lean pork |
| 1 |
sm |
Cauliflower |
| 2 |
|
Scallion stalks |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Stock |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
1. Separately soak dried black and cloud ear mushrooms.
2. Parboil noodles as in "Parboiled Noodles #1/#2" but only very briefly.
3. Cut pork in 1-1/2 inch strips. Break cauliflower in small flowerets. Cut
scallions in 1-1/2 inch sections. Slice soaked mushrooms.
4. Combine comstarch and cold stock.
5. Heat oil. Add salt, then scallion, and stir-fry a few times. Add pork
and stir-fry until it loses its pinkness (2 to 3 minutes).
6. Add cauliflower and dried black mushrooms; stir-fry 2 to 3 minutes more.
Add cloud ear mushrooms and soy sauce; stir-fry another 2 minutes.
7. Add cornstarch-stock mixture. Cook, covered, 10 minutes over medium
heat, stirring occasionally.
8. Meanwhile heat sesame oil in another pan. Add noodles and stir gently
until lightly browned.
9. Add pork-cauliflower mixture to noodles; then simmer, covered, another
10 minutes 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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