Braised noodles

Yield: 4 Servings

Measure Ingredient
4 \N Dried black mushrooms
2 tablespoons Cloud Ear mushrooms
1 pounds Noodles
¼ pounds Lean pork
1 small Cauliflower
2 \N Scallion stalks
1 tablespoon Cornstarch
1 cup Stock
2 tablespoons Oil
½ teaspoon Salt
2 tablespoons Soy sauce
1 teaspoon Sesame oil

1. Separately soak dried black and cloud ear mushrooms.

2. Parboil noodles as in "Parboiled Noodles #1/#2" but only very briefly.

3. Cut pork in 1-½ inch strips. Break cauliflower in small flowerets. Cut scallions in 1-½ inch sections. Slice soaked mushrooms.

4. Combine comstarch and cold stock.

5. Heat oil. Add salt, then scallion, and stir-fry a few times. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes).

6. Add cauliflower and dried black mushrooms; stir-fry 2 to 3 minutes more.

Add cloud ear mushrooms and soy sauce; stir-fry another 2 minutes.

7. Add cornstarch-stock mixture. Cook, covered, 10 minutes over medium heat, stirring occasionally.

8. Meanwhile heat sesame oil in another pan. Add noodles and stir gently until lightly browned.

9. Add pork-cauliflower mixture to noodles; then simmer, covered, another 10 minutes and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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