| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Noodles |
| 1/4 |
lb |
Lean pork |
| 1/4 |
lb |
Ham |
| 1/2 |
lb |
Shrimp |
| 2 |
|
Scallion stalks |
| 1 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
| 2 |
tb |
Oil |
| 2 |
c |
Stock |
| 2 |
tb |
Soy sauce |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Parboil noodles as in "Parboiled Noodles #1/#2" but only very briefly.
2. Cut pork and ham in 1-1/2 inch strips. Shell and devein shrimp; cut each
in two. Cut scallions in 1/2-inch lengths. Mince garlic and ginger root.
3. Heat oil. Add scallion, garlic and ginger root and stir-fry to brown
lightly. Add pork and ham; stir-fry until pork loses its pinkness (2 to 3
minutes).
4. Add shrimp and stir-fry until pinkish (2 to 3 minutes).
5. Add parboiled noodles, stock, soy sauce and pepper, and bring to a boil,
stirring gently. Then simmer, covered, 8 to 10 minutes 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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