Name: Stir-Fried Pork with Vermicelli
Ingredients: 4 Dried black mushrooms; 1/4 lb Vermicelli; 1/2 lb Lean pork; 1 tb Cornstarch; 1 tb Soy sauce; 1 tb Sherry; 1 c Celery; 1 Or; 2 sl Fresh ginger root; 2 Scallions (up to); 3 tb Oil; 1/2 ts Salt; 1/2 c Stock

And as I looked upon that corpse [of Jesus], I heard a footstep, and wondered where it was. I listened, and I clearly perceived that the murderer was close at hand. It was dark, and I groped about to find him. I found that, somehow or other, wherever I put out my hand, I could not meet with him, for he was nearer to me than my hand would go. At last I put my hand upon my breast. “I have thee now,” said I; for lo! he was in my own heart! The murderer was hiding within my own bosom, dwelling in the recesses of my inmost soul. Ah! Then I wept indeed, that I, in the very presence of my murdered Master, should be harbouring the murderer, and I felt myself most guilty while I bowed over His corpse, and sang that plaintive hymn: “Twas you, my sins, my cruel sins, His chief tormentors were; each of my crimes became a nail, and unbelief the spear.” My sins were the scourges which lacerated those blessed shoulders, and crowned with thorns those bleeding brows. My sins cried, “Crucify him! Crucify him!” and laid the cross upon his gracious shoulders. His being led forth to die is sorrow enough for one eternity; but my having been His murderer is more, infinitely more grief, than one poor fountain of tears can express

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	4	Servings

INGREDIENTS

4		Dried black mushrooms
1/4	lb	Vermicelli
1/2	lb	Lean pork
1	tb	Cornstarch
1	tb	Soy sauce
1	tb	Sherry
1	c	Celery
1		Or
2	sl	Fresh ginger root
2		Scallions (up to)
3	tb	Oil
1/2	ts	Salt
1/2	c	Stock

INSTRUCTIONS

1. Separately soak dried mushrooms and peastarch noodles (vermicelli).
2. Slred pork or cut in strips. Combine cornstarch, soy sauce and
sherry; then add to pork and toss to coat.
3. Shred celery, ginger root and soaked mushrooms. Cut scallions in
2-inch sections; cut vermicelli in 2-inch lengths.
4. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add
pork and stir-fry  until it loses its pinkness.
5. Add mushrooms and celery. Stir-fry 1 to 2 minutes more.
6. Stir in and leat stock quickly; then cook, covered, 2 minutes over
medium heat.
7. Stir in vermicelli to leat through and blend flavors (about 2
minutes). Then stir in scallions and serve.
VARIATIONS: For the pork, substitute crabmeat; stir-fry in step 4 only
to heat through.
In step 5, add 1 cup Chinese cabbage stems, shredded.
After step 5, add the vermicelli and stir-fry 1 minute. Then add the
stock and simmer, covered, 3 to 4 minutes. Stir in the scallions 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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