| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
Chinese |
Soup |
6 |
Servings |
INGREDIENTS
| 4 |
|
Dried black mushrooms |
| 1/4 |
lb |
Egg noodles |
| 1 |
c |
Pork |
| 1/2 |
c |
Bamboo shoots |
| 1/4 |
c |
Water chestnuts |
| 1/4 |
lb |
Chinese cabbage |
| 6 |
c |
Stock |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Parboil noodles as in "Parboiled Noodles #1/#2".
3. Slice pork thin; also bamboo shoots, water chestnuts and soaked
mushrooms. Cut Chinese cabbage stems lengthwise in 1/2- by 1-1/2 inch
strips.
4. Bring stock to a boil. Add pork and vegetables and bring to a boil
again; then simmer, covered, 5 minutes.
5. Add noodles and cook only to reheat. Then stir in soy sauce, salt,
pepper and sesame oil 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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