Yield: 6 Servings
|4 \N||Dried black mushrooms|
|¼ pounds||Egg noodles|
|½ cup||Bamboo shoots|
|¼ cup||Water chestnuts|
|¼ pounds||Chinese cabbage|
|1 teaspoon||Soy sauce|
|3 drops||Sesame oil; more or less|
1. Soak dried mushrooms.
2. Parboil noodles as in "Parboiled Noodles #1/#2".
3. Slice pork thin; also bamboo shoots, water chestnuts and soaked mushrooms. Cut Chinese cabbage stems lengthwise in ½- by 1-½ inch strips.
4. Bring stock to a boil. Add pork and vegetables and bring to a boil again; then simmer, covered, 5 minutes.
5. Add noodles and cook only to reheat. Then stir in soy sauce, salt, pepper and sesame oil and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .