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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