Lo mein stir-fried pork/shrimp mixture #1

4 Servings

Ingredients

Quantity Ingredient
½ pounds Shrimp
1 tablespoon Cornstarch
½ pounds Lean pork
½ pounds Spinach
2 Scallion stalks
2 tablespoons Oil
1½ tablespoon Soy sauce
1 tablespoon Sherry
1 dash Pepper

Directions

1. Shell, devein and dice shrimp; then dredge lightly in cornstarch. Sliver pork, or cut in strips. Wash and stem spinach. Mince scallions.

2. Heat oil. Add scallions and stir-fry a few times until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce.

3. Add shrimp, stir-fry until pinkish, then sprinkle with sherry and pepper.

4. Add spinach leaves and stir-fry until dark green and softened, but not limp. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe. VARIATION: For the spinach, substitute Chinese cabbage stems, cut in 1-½ inch sections and blanched.

FOR USE WITH SOFT-FRIED OR

TOSSED NOODLES

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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