Stir-fried Peastarch Noodles W/shrimp,po
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Pasta | 6 | Servings |
INGREDIENTS
| 6 | Dried black mushrooms | |
| 1/2 | up to | |
| 1 | lb | Peastarch noodles |
| 8 | c | Water |
| 1/2 | lb | Shrimp |
| 1/4 | lb | Lean pork |
| 1/2 | c | Celery |
| 1 | Onion | |
| 2 | T | Oil |
| 1 | T | Sherry |
| 1 | T | Soy sauce |
| 1 | ds | Pepper |
| 1 | c | Mushroom-soaking liquid |
INSTRUCTIONS
Separately soak dried mushrooms and peastarch noodles. Reserve mushroom -soaking liquid. Bring water to a boil. Add soaked noodles, bring to a boil again; then drain. Rinse with cold water; drain again. Shell, devein and dice shrimp. Slice pork and soaked mushrooms thin. Coarsely chop celery and onion. Heat oil. Add onion and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). Add shrimp and stir-fry until pinkish. Add sherry; stir-fry until it evaporates. Then sprinkle with soy sauce and pepper. Add chopped celery and mushrooms; stir-fry another 2 minutes. Add reserved mushroom liquid and noodles. Stir in gently to heat through; then 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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Nutrition (calculated from recipe ingredients)
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Calories: 110
Calories From Fat: 52
Total Fat: 5.8g
Cholesterol: 60.1mg
Sodium: 512.2mg
Potassium: 208.3mg
Carbohydrates: 3g
Fiber: <1g
Sugar: 1.1g
Protein: 10.4g