Stir-fried pork with vermicelli
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | Dried black mushrooms | |
¼ | pounds | Vermicelli |
½ | pounds | Lean pork |
1 | tablespoon | Cornstarch |
1 | tablespoon | Soy sauce |
1 | tablespoon | Sherry |
1 | cup | Celery |
1 | Or | |
2 | slices | Fresh ginger root |
2 | Scallions (up to) | |
3 | tablespoons | Oil |
½ | teaspoon | Salt |
½ | cup | Stock |
Directions
1. Separately soak dried mushrooms and peastarch noodles (vermicelli).
2. Slred pork or cut in strips. Combine cornstarch, soy sauce and sherry; then add to pork and toss to coat.
3. Shred celery, ginger root and soaked mushrooms. Cut scallions in 2-inch sections; cut vermicelli in 2-inch lengths.
4. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add pork and stir-fry until it loses its pinkness.
5. Add mushrooms and celery. Stir-fry 1 to 2 minutes more.
6. Stir in and leat stock quickly; then cook, covered, 2 minutes over medium heat.
7. Stir in vermicelli to leat through and blend flavors (about 2 minutes). Then stir in scallions and serve.
VARIATIONS: For the pork, substitute crabmeat; stir-fry in step 4 only to heat through.
In step 5, add 1 cup Chinese cabbage stems, shredded.
After step 5, add the vermicelli and stir-fry 1 minute. Then add the stock and simmer, covered, 3 to 4 minutes. Stir in the scallions and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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