| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Pasta |
6 |
Servings |
INGREDIENTS
| 6 |
|
Dried black mushrooms (up to) |
| 1 |
lb |
Rice noodles |
| 1/2 |
lb |
Shrimp |
| 1/2 |
lb |
Lean pork |
| 1/2 |
lb |
Bean sprouts |
| 3 |
|
Scallion stalks |
| 3 |
tb |
Oil |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Oil |
| 1 |
tb |
Vinegar |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Soak rice noodles 4 minutes in hot water; then drain, shaking in a
colander to remove as much moisture as possible.
3. Shell, devein and dice shrimp. Sliver pork and soaked mushrooms. Blanch
bean sprouts. Cut scallion stalks in 1/2-inch sections.
4. 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.
5. Add soaked mushrooms and stir-fry 2 minutes. Add shrimp; stir-fry until
pinkish.
6. Add bean sprouts and stir-fry another 2 minutes. Then remove all
ingredients from pan.
7. Heat remaining oil. Add rice noodles and gently stir in to brown
lightly.
8. 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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