| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Pasta | 4 | Servings |
INGREDIENTS
| 4 | Dried black mushrooms | |
| 2 | T | Cloud Ear mushrooms |
| 10 | Dried shrimp | |
| 1/2 | lb | Lean pork |
| 2 | Scallion stalks | |
| 1 | T | Soy souce |
| 1/2 | T | Sherry |
| 2 | c | Stock |
| 1/4 | c | Mushroom-soaking liquid |
| 2 | T | Oil |
| 1 | lb | Noodles |
| 2 | T | Cornstarch |
| 2 | Eggs | |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Soak dried black mushrooms; reserve their liquid. Separately soak cloud ear mushrooms and dried shrimp. Slice pork and both varieties of mushroom. Cut scallions in 1-inch sections. Combine soy sauce, sherry, stock and reserved mushroom liquid. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes). Add sliced mushrooms, then scallions, and stir-fry 2 to 3 minutes more. Add soaked shrimp and soy-sherry mixture; bring to a boil. Gradually stir in and heat remaining stock. Then simmer, covered, 20 minutes. Meanwhile parboil noodles as in "Parboiled Noodles #1/#2". Keep warm in a double boiler. Blend cornstarch and remaining mushroom liquid to a paste; then stir into meat mixture to thicken. Beat eggs and add gradually, stirring constantly. Then season with salt and pepper. Transfer noodles to a large preheated bowl. Pour meat sauce over 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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Nutrition (calculated from recipe ingredients)
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Calories: 438
Calories From Fat: 158
Total Fat: 17.8g
Cholesterol: 182.2mg
Sodium: 1382.4mg
Potassium: 489mg
Carbohydrates: 42.5g
Fiber: 1.7g
Sugar: 3.6g
Protein: 25.5g