| 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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