Yield: 6 Servings
Measure | Ingredient |
---|---|
4 \N | Dried black mushrooms |
¼ pounds | Egg noodles |
1 cup | Pork |
½ cup | Bamboo shoots |
¼ cup | Water chestnuts |
¼ pounds | Chinese cabbage |
6 cups | Stock |
1 teaspoon | Soy sauce |
½ teaspoon | Salt |
1 dash | Pepper |
3 drops | Sesame oil; more or less |
1. Soak dried mushrooms.
2. Parboil noodles as in "Parboiled Noodles #1/#2".
3. Slice pork thin; also bamboo shoots, water chestnuts and soaked mushrooms. Cut Chinese cabbage stems lengthwise in ½- by 1-½ inch strips.
4. Bring stock to a boil. Add pork and vegetables and bring to a boil again; then simmer, covered, 5 minutes.
5. Add noodles and cook only to reheat. Then stir in soy sauce, salt, pepper and sesame oil and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .