Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Shrimp, medium, (24-30/lb) wash, shell, devein dice |
| ¼ pounds | Pork, lean; slice |
| 1 \N | Onions; coarsely chopped |
| 1 tablespoon | Sherry |
| 1 tablespoon | Dark soy |
| 1 dash | Pepper |
| 2 tablespoons | Oil; for stir frying |
| 6 \N | Dried black mushrooms soak in hot water 20 Min. drain; save 1 c soak liquid rinse, discard stems, slice |
| 6 ounces | Cellophane noodles soak in hot water 10 Min. then in cold water 30 Min. |
| 8 cups | Boiling water |
Preparation: - To 8 c of boiling water, add the "soaked" cellophane noodles. Bring water to boil again. Drain & rinse noodles and cut to shorten.
- Heat Wok - Add oil and let heat - Add onion; stir fry until translucent - Add pork; stir fry until loses pinkness [2-3] Min.
- Add shrimp; stir until pinkish - Add sherry; stir quickly until evaporates - Sprinkle w/ soy & pepper
- Add mushrooms; stir fry [2] Min.
- Add saved mushroom "soak liquid"; stir in gently - Add noodles; stir in gently
- Serve!