Noodles in meat sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Dried black mushrooms | |
| 2 | tablespoons | Cloud Ear mushrooms |
| 10 | Dried shrimp | |
| ½ | pounds | Lean pork |
| 2 | Scallion stalks | |
| 1 | tablespoon | Soy souce |
| ½ | tablespoon | Sherry |
| 2 | cups | Stock |
| ¼ | cup | Mushroom-soaking liquid |
| 2 | tablespoons | Oil |
| 2 | cups | Stock |
| 1 | pounds | Noodles |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Mushroom-soaking liquid |
| 2 | Eggs | |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
Directions
1. Soak dried black mushrooms; reserve their liquid. Separately soak cloud ear mushrooms and dried shrimp. 2. Slice pork and both varieties of mushroom. Cut scallions in 1-inch sections.
3. Combine soy sauce, sherry, stock and reserved mushroom liquid.
4. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes).
5. Add sliced mushrooms, then scallions, and stir-fry 2 to 3 minutes more.
6. Add soaked shrimp and soy-sherry mixture; bring to a boil. Gradually stir in and heat remaining stock. Then simmer, covered, 20 minutes.
7. Meanwhile parboil noodles as in "Parboiled Noodles #1/#2". Keep warm in a double boiler.
8. Blend cornstarch and remaining mushroom liquid to a paste; then stir into meat mixture to thicken.
9. Beat eggs and add gradually, stirring constantly. Then season with salt and pepper.
10. Transfer noodles to a large preheated bowl. Pour meat sauce over and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .