| 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.
A Message from our Provider:
“There is hope. There is Jesus”