Noodles in meat sauce

4 Servings

Ingredients

Quantity Ingredient
4 Dried black mushrooms
2 tablespoons Cloud Ear mushrooms
10 Dried shrimp
½ pounds Lean pork
2 Scallion stalks
1 tablespoon Soy souce
½ tablespoon Sherry
2 cups Stock
¼ cup Mushroom-soaking liquid
2 tablespoons Oil
2 cups Stock
1 pounds Noodles
2 tablespoons Cornstarch
¼ cup Mushroom-soaking liquid
2 Eggs
½ teaspoon Salt
1 dash Pepper

Directions

1. Soak dried black mushrooms; reserve their liquid. Separately soak cloud ear mushrooms and dried shrimp. 2. Slice pork and both varieties of mushroom. Cut scallions in 1-inch sections.

3. Combine soy sauce, sherry, stock and reserved mushroom liquid.

4. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes).

5. Add sliced mushrooms, then scallions, and stir-fry 2 to 3 minutes more.

6. Add soaked shrimp and soy-sherry mixture; bring to a boil. Gradually stir in and heat remaining stock. Then simmer, covered, 20 minutes.

7. Meanwhile parboil noodles as in "Parboiled Noodles #1/#2". Keep warm in a double boiler.

8. Blend cornstarch and remaining mushroom liquid to a paste; then stir into meat mixture to thicken.

9. Beat eggs and add gradually, stirring constantly. Then season with salt and pepper.

10. Transfer noodles to a large preheated bowl. Pour meat sauce over and serve.

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

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