Stir-fried peastarch noodles w/shrimp,po
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dried black mushrooms (up to) | |
| 1 | pounds | Peastarch noodles |
| 8 | cups | Water |
| ½ | pounds | Shrimp |
| ¼ | pounds | Lean pork |
| ½ | cup | Celery |
| 1 | Onion | |
| 2 | tablespoons | Oil |
| 1 | tablespoon | Sherry |
| 1 | tablespoon | Soy sauce |
| 1 | dash | Pepper |
| 1 | cup | Mushroom-soaking liquid |
Directions
1. Separately soak dried mushrooms and peastarch noodles. Reserve mush- room-soaking liquid.
2. Bring water to a boil. Add soaked noodles, bring to a boil again; then drain. Rinse with cold water; drain again.
3. Shell, devein and dice shrimp. Slice pork and soaked mushrooms thin.
Coarsely chop celery and onion. 4. Heat oil. Add onion and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes).
5. Add shrimp and stir-fry until pinkish. Add sherry; stir-fry until it evaporates. Then sprinkle with soy sauce and pepper.
6. Add chopped celery and mushrooms; stir-fry another 2 minutes.
7. Add reserved mushroom liquid and noodles. Stir in gently to heat through; then serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .