Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Noodles; chinese fresh wat |
9 tablespoons | Oil |
4 ounces | Shrimp; shelled, deveined |
1¼ teaspoon | Salt |
½ teaspoon | Cornstarch |
½ pounds | Lean pork; shredded |
1 tablespoon | Sherry |
2 tablespoons | Soy sauce; light |
½ teaspoon | Sugar |
½ pounds | Bok choy |
¼ pounds | Mushrooms; sliced |
2 tablespoons | Chicken stock |
1 teaspoon | Cornstarch; dissolved in |
2 teaspoons | Water |
Drop noodles into boiling water and boil for five minutes. Rinse under cold water. Drain. mix with 1 T oil. Set aside. Mix shrimp with ¼ t salt and cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they turn pink, about 1 minute. Remove.
Heat 2 T oil to 400. Stir fry pork until color changes. Add sherry, 1 T soy sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400. Stir fry bok choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy sauce.
Add stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour in shrimp and bring to boil. Remove. Heat 3 T oil to 400. Turn down to 350 and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake). cook 5 minutes on each side. Remove to platter. Place cooked mixture on top of noodles. MIKE CROUCH (NNBB09A) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT) From: Sweeney <sweeney@...>