Pork Lo Mein (gee Yoke Lo Mein)

When a ruler uses his authority for purposes just the reverse of those for which it was delegated to him, when he evidently encroaches on the natural and constitutional rights of the subject, when he tramples on those laws which were made, at once to limit his power, and defend the people, in such cases they are not obliged to obey him. They are guilty of impiety against God; and of injustice to themselves, and the community of which they are members if they do (Jason Haven, 1769).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Chinese, Dim sum	1	Servings

INGREDIENTS

		** NO E ***
		Karen Adler FNGP13B.
		Yield: 6-8 servings
1/2	lb	Fresh pork butt
2	T	Fresh ginger
		cut into thin slivers
4		Dried mushrooms
1/2	c	Bamboo shoots
1		Red bell pepper
1		Onion, cut in small wedges
2		Green onions, shredded
		and cut into 1-inch
		lengths
1		Zucchini
2		Garlic cloves, crushed
1		Ginger chunk, crushed
		size of a quarter
4	T	Oil
1	lb	Homemade egg noodles*
2	t	Cornstarch
1	t	Sugar
1	T	Light soy sauce
1	t	Sherry
4	t	Cornstarch
1	c	Chicken broth
2	T	Oyster sauce
2	T	Oil
1	T	Sesame oil
1 1/2	T	Light soy sauce
1 1/2	t	Vinegar
		PREPARATION: Cut pork into thin, match-stick sized
		trips. Mix with meat
		ource: "Dim Sum" by Rhoda Fong Yee. Formatted for , ource: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen

INSTRUCTIONS

Recipe is included in this collection.  marinade and let stand for 1/2
hour. Soak mushrooms until soft.  Discard stems and slice caps, bamboo
shoots, red bell peppers and  zucchini into  thin strips. Mix sauce.
Parboil noodles      for 3 minutes. Rinse and  drain. Bring another pot
of       water to boil and keep hot.  COOKING: Heat 2 T. oil in wok and
stir fry all the vegetables  together for 2-3 minutes; sprinkle on a
little salt and 1 tsp. of  :        sugar. Set aside. Add 2 T. oil and
stir fry pork until     done. Add sauce mixture,  stir until thickened;
add the vegetables. Stir until well mixed and  keep warm. Put noodles
into the hot pot of water for 10-15 seconds,  just to heat. Drain but
do not rinse. Put noodles back     in pot and  add the noodle
seasonings, tossing and mixing well. Transfer noodles  to a big serving
platter. Pour meat an d vegetable mixture over  noodles and serve. DO
AHEAD NOTES: Do through preparation.  Adler FNGP13B. Posted to
MC-Recipe Digest V1 #174  Date: 29 Jul 96 11:20:56 From:
"steven.h.bergstein"  <steven.h.bergstein@ac.com>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1773 Calories From Fat: 1249 Total Fat: 139.4g Cholesterol: 220mg Sodium: 2395.8mg Potassium: 2558.4mg Carbohydrates: 57.6g Fiber: 9.7g Sugar: 23.3g Protein: 74.3g