| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Main dish | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Noodles, chinese fresh wat |
| 9 | T | Oil |
| 4 | oz | Shrimp, shelled deveined |
| 1 1/4 | t | Salt |
| 1/2 | t | Cornstarch |
| 1/2 | lb | Lean pork, shredded |
| 1 | T | Sherry |
| 2 | T | Soy sauce, light |
| 1/2 | t | Sugar |
| 1/2 | lb | Bok choy |
| 1/4 | lb | Mushrooms, sliced |
| 2 | T | Chicken stock |
| 1 | t | Cornstarch, dissolved in |
| 2 | t | Water |
| 400 | r fry bok choy 1 minute. Add pork, mushrooms 1 t salt and 1 | |
| 400 | n down to 350 and stir fry noodles until outside i, n down to 350 and stir fry noodles until outside is golden |
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 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 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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Nutrition (calculated from recipe ingredients)
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Calories: 421
Calories From Fat: 346
Total Fat: 39g
Cholesterol: 71.1mg
Sodium: 934.2mg
Potassium: 313.8mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.2g
Protein: 14.8g