Lo mein stir-fried pork/shrimp mixture #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| 1 | tablespoon | Cornstarch |
| ½ | pounds | Lean pork |
| ½ | pounds | Spinach |
| 2 | Scallion stalks | |
| 2 | tablespoons | Oil |
| 1½ | tablespoon | Soy sauce |
| 1 | tablespoon | Sherry |
| 1 | dash | Pepper |
Directions
1. Shell, devein and dice shrimp; then dredge lightly in cornstarch. Sliver pork, or cut in strips. Wash and stem spinach. Mince scallions.
2. Heat oil. Add scallions and stir-fry a few times until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce.
3. Add shrimp, stir-fry until pinkish, then sprinkle with sherry and pepper.
4. Add spinach leaves and stir-fry until dark green and softened, but not limp. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe. VARIATION: For the spinach, substitute Chinese cabbage stems, cut in 1-½ inch sections and blanched.
FOR USE WITH SOFT-FRIED OR
TOSSED NOODLES
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .