| 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 |
sl |
Fresh ginger root |
| 1 |
|
Clove garlic (up to) |
| 3 |
tb |
Oil |
| 1 |
tb |
Sherry |
| 1/2 |
c |
Stock |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Slice roast pork, celery, Chinese cabbage and bamboo shoots. Blanch bean
sprouts. Stem snow peas. Shred ginger root and crush garlic.
3. 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.
4. Add all vegetables except snow peas, and stir-fry 1 minute more.
5. 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:
1. For the roast pork, substitute cooked beef, ham, chicken, duck,
crabmeat, lobster or shrimp.
2. In step 3, add with the garlic and ginger root 2 scallion stalks, cut in
1/2-inch sections.
3. 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.
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