Shrimp & pork w/ cellophane noodles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp, medium, (24-30/lb) wash, shell, devein dice |
| ¼ | pounds | Pork, lean; slice |
| 1 | Onions; coarsely chopped | |
| 1 | tablespoon | Sherry |
| 1 | tablespoon | Dark soy |
| 1 | dash | Pepper |
| 2 | tablespoons | Oil; for stir frying |
| 6 | Dried black mushrooms soak in hot water 20 Min. drain; save 1 c soak liquid rinse, discard stems, slice | |
| 6 | ounces | Cellophane noodles soak in hot water 10 Min. then in cold water 30 Min. |
| 8 | cups | Boiling water |
Directions
Preparation: - To 8 c of boiling water, add the "soaked" cellophane noodles. Bring water to boil again. Drain & rinse noodles and cut to shorten.
- Heat Wok - Add oil and let heat - Add onion; stir fry until translucent - Add pork; stir fry until loses pinkness [2-3] Min.
- Add shrimp; stir until pinkish - Add sherry; stir quickly until evaporates - Sprinkle w/ soy & pepper
- Add mushrooms; stir fry [2] Min.
- Add saved mushroom "soak liquid"; stir in gently - Add noodles; stir in gently
- Serve!
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