| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 4 |
|
Or |
| 5 |
|
Dried black mushrooms |
| 1 |
c |
Roast pork |
| 1/2 |
c |
Celery |
| 1 |
c |
Chinese cabbage |
| 1/2 |
c |
Bamboo shoots |
| 1/2 |
c |
Bean sprouts |
| 6 |
|
Snow peas |
| 2 |
|
Fresh ginger root |
| 1 |
|
Clove garlic |
| 2 |
|
up to |
| 3 |
T |
Oil |
| 1 |
T |
Sherry |
| 1/2 |
c |
Stock |
INSTRUCTIONS
Soak dried mushrooms. Slice roast pork, celery, Chinese cabbage and
bamboo shoots. Blanch bean sprouts. Stem snow peas. Shred ginger root
and crush garlic. Heat oil. Add ginger root and garlic; stir-fry to
brown lightly. Add pork and stir-fry a few times. Then stir in sherry
to blend. Add all vegetables except snow peas, and stir-fry 1 minute
more. Add stock and heat quickly. Then cook, covered, 3 minutes over
medium heat. Stir in snow peas. Combine mixture with soft-fried or
tossed noodles, as indicated in main recipe. VARIATIONS: For the roast
pork, substitute cooked beef, ham, chicken, duck, crabmeat, lobster or
shrimp. In step 3, add with the garlic and ginger root 2 scallion
stalks, cut in 1/2-inch sections. When using the mixture as a topping,
as in Soft-Fried Noodles #1, thicken at the end of step 5 with a paste
made of 1 tablespoon cornstarch, 1 tablespoon cold water, 3
tablespoons soy sauce and 1/2 teaspoon sugar. FOR USE WITH SOFT-FRIED
OR TOSSED NOODLES From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”