Shrimp and pork w/ cellophane noodles

Yield: 4 servings

Measure Ingredient
½ pounds Shrimp, medium, (24-30/lb) wash, shell, devein dice
¼ pounds Pork, lean; slice
1 Onions; coarsely chopped
1 tablespoon Sherry
1 tablespoon Dark soy
1 dash Pepper
2 tablespoons Oil; for stir frying
6 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!

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