| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 3 | Or | |
| 4 | Dried black mushrooms | |
| 1/4 | lb | Vermicelli |
| 1/2 | lb | Lean pork |
| 1 | md | Fuzzy melon |
| 2 | tb | Oil (up to) |
| 3/4 | ts | Salt |
| 2 | ts | Soy sauce |
| 1 | c | Stock |
INSTRUCTIONS
1. Separately soak dried mushrooms and peastarch noodles (vermicelli). 2. Slice pork thin against the grain, then cut in strips. Peel fuzzy melon, then cut in thin strips, each about 2 inches long. Cut vermicelli in 2 inch lengths. Sliver or shred mushrooms. 3. Heat oil. Add salt, then pork, and stir-fry until it loses its pinkness (about 2 minutes). 4. Add vermicelli, mushrooms and soy sauce. Stir fry 1 minute more. 5. Stir in and heat stock quickly; then cook, covered, 2 minutes over medium heat. 6. Add fuzzy melon and cook, uncovered, 2 minutes more, stirring frequently. Serve at once. 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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