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Noodles in Meat Sauce

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Chinese Pasta 4 Servings

INGREDIENTS

4 Dried black mushrooms
2 tb Cloud Ear mushrooms
10 Dried shrimp
1/2 lb Lean pork
2 Scallion stalks
1 tb Soy souce
1/2 tb Sherry
2 c Stock
1/4 c Mushroom-soaking liquid
2 tb Oil
2 c Stock
1 lb Noodles
2 tb Cornstarch
1/4 c Mushroom-soaking liquid
2 Eggs
1/2 ts Salt
1 ds Pepper

INSTRUCTIONS

1. Soak dried black mushrooms; reserve their liquid. Separately soak cloud
ear mushrooms and dried shrimp.
2. Slice pork and both varieties of mushroom. Cut scallions in 1-inch
sections.
3. Combine soy sauce, sherry, stock and reserved mushroom liquid.
4. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3
minutes).
5. Add sliced mushrooms, then scallions, and stir-fry 2 to 3 minutes more.
6. Add soaked shrimp and soy-sherry mixture; bring to a boil. Gradually
stir in and heat remaining stock. Then simmer, covered, 20 minutes.
7. Meanwhile parboil noodles as in "Parboiled Noodles #1/#2". Keep warm in
a double boiler.
8. Blend cornstarch and remaining mushroom liquid to a paste; then stir
into meat mixture to thicken.
9. Beat eggs and add gradually, stirring constantly. Then season with salt
and pepper.
10. 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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