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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Pasta 6 Servings

INGREDIENTS

6 Dried black mushrooms
1/2 up to
1 lb Rice noodles
1/2 lb Shrimp
1/2 lb Lean pork
1/2 lb Bean sprouts
3 Scallion stalks
3 T Oil
2 T Soy sauce
2 T Oil
1 T Vinegar
1 ds Pepper

INSTRUCTIONS

Soak dried mushrooms. Soak rice noodles 4 minutes in hot water; then
drain, shaking in a colander to remove as much moisture as possible.
Shell, devein and dice shrimp. Sliver pork and soaked mushrooms.
Blanch bean sprouts. Cut scallion stalks in 1/2-inch sections. Heat
oil. Add scallions and stir-fry until translucent. Add pork; stir-fry
until it loses its pinkness (about 2 minutes), then sprinkle with soy
sauce. Add soaked mushrooms and stir-fry 2 minutes. Add shrimp;
stir-fry until pinkish. Add bean sprouts and stir-fry another 2
minutes. Then remove all ingredients from pan. Heat remaining oil.  Add
rice noodles and gently stir in to brown lightly. Return pork and
shrimp mixture and toss gently with noodles. Cook to blend and heat
through (about 2 minutes); then season with vinegar and pepper and
serve. VARIATION: For the vinegar, substitute a few drops of hot
sauce.  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)
----------------------------------------------
Calories: 459
Calories From Fat: 120
Total Fat: 13.5g
Cholesterol: 72.6mg
Sodium: 693.5mg
Potassium: 286.3mg
Carbohydrates: 67.7g
Fiber: <1g
Sugar: 1.3g
Protein: 15.4g


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