Stir-fried pork with vermicelli

Yield: 4 Servings

Measure Ingredient
4 \N Dried black mushrooms
¼ pounds Vermicelli
½ pounds Lean pork
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Sherry
1 cup Celery
1 \N Or
2 slices Fresh ginger root
2 \N Scallions (up to)
3 tablespoons Oil
½ teaspoon Salt
½ cup Stock

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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