Stir-fried Pork W/vermicelli,fuzzy Melon
| 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 | Fuzzy melon | |
| 2 | T | Oil |
| 1/2 | up to | |
| 3/4 | t | Salt |
| 2 | t | Soy sauce |
| 1 | c | Stock |
INSTRUCTIONS
Separately soak dried mushrooms and peastarch noodles (vermicelli). 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. Heat oil. Add salt, then pork, and stir-fry until it loses its pinkness (about 2 minutes). Add vermicelli, mushrooms and soy sauce. Stir fry 1 minute more. Stir in and heat stock quickly; then cook, covered, 2 minutes over medium heat. 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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Nutrition (calculated from recipe ingredients)
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Calories: 379
Calories From Fat: 132
Total Fat: 14.8g
Cholesterol: 41.2mg
Sodium: 1553.3mg
Potassium: 342.9mg
Carbohydrates: 40.9g
Fiber: <1g
Sugar: 1.5g
Protein: 19.7g