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, .