Noodle pancake pork/shrimp topping

4 Servings

Ingredients

Quantity Ingredient
½ pounds Pork
¼ pounds Shrimp
¼ pounds Fresh mushrooms
3 Celery stalks
1 Or
2 Scallion stalks
2 teaspoons Cornstarch
3 tablespoons Water
2 tablespoons Oil
2 tablespoons Soy sauce
½ teaspoon Salt

Directions

1. Shred pork. Shell and devein shrimp; cut each in two.

2. Slice fresh mushrooms. Cut celery and scallion stalks in 1-inch sections.

3. Blend cornstarch and cold water to a paste.

4. Heat oil. Add pork and stir-fry until it loses its pinkness. Add shrimp; stir-fry until it turns pinkisb.

5. Add vegetables; stir-fry 1 minute more. Then sprinkle with soy sauce and salt and stir-fry until done (about another 2 minutes).

6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve.

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

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