| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pork |
| 1/4 |
lb |
Shrimp |
| 1/4 |
lb |
Fresh mushrooms |
| 3 |
|
Celery stalks |
| 1 |
|
Or |
| 2 |
|
Scallion stalks |
| 2 |
ts |
Cornstarch |
| 3 |
tb |
Water |
| 2 |
tb |
Oil |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Shred pork. Shell and devein shrimp; cut each in two.
2. Slice fresh mushrooms. Cut celery and scallion stalks in 1-inch
sections.
3. Blend cornstarch and cold water to a paste.
4. Heat oil. Add pork and stir-fry until it loses its pinkness. Add shrimp;
stir-fry until it turns pinkisb.
5. Add vegetables; stir-fry 1 minute more. Then sprinkle with soy sauce and
salt and stir-fry until done (about another 2 minutes).
6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake
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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