| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Combo, Pork, Seafood, Noodles |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp, medium, (24-30/lb) wash, shell, devein dice |
| 1/4 |
lb |
Pork, lean; slice |
| 1 |
|
Onions; coarsely chopped |
| 1 |
tb |
Sherry |
| 1 |
tb |
Dark soy |
| 1 |
ds |
Pepper |
| 2 |
tb |
Oil; for stir frying |
| 6 |
|
Dried black mushrooms soak in hot water 20 Min. drain; save 1 c soak liquid rinse, discard stems, slice |
| 6 |
oz |
Cellophane noodles soak in hot water 10 Min. then in cold water 30 Min. |
| 8 |
c |
Boiling water |
INSTRUCTIONS
Preparation: - To 8 c of boiling water, add the "soaked" cellophane
noodles. Bring water to boil again. Drain & rinse noodles and cut to
shorten.
- Heat Wok - Add oil and let heat
- Add onion; stir fry until translucent
- Add pork; stir fry until loses pinkness [2-3] Min.
- Add shrimp; stir until pinkish
- Add sherry; stir quickly until evaporates
- Sprinkle w/ soy & pepper
- Add mushrooms; stir fry [2] Min.
- Add saved mushroom "soak liquid"; stir in gently
- Add noodles; stir in gently
- Serve!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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