Stir-fried peastarch noodles w/shrimp,po

6 Servings

Ingredients

Quantity Ingredient
6 Dried black mushrooms (up to)
1 pounds Peastarch noodles
8 cups Water
½ pounds Shrimp
¼ pounds Lean pork
½ cup Celery
1 Onion
2 tablespoons Oil
1 tablespoon Sherry
1 tablespoon Soy sauce
1 dash Pepper
1 cup Mushroom-soaking liquid

Directions

1. Separately soak dried mushrooms and peastarch noodles. Reserve mush- room-soaking liquid.

2. Bring water to a boil. Add soaked noodles, bring to a boil again; then drain. Rinse with cold water; drain again.

3. Shell, devein and dice shrimp. Slice pork and soaked mushrooms thin.

Coarsely chop celery and onion. 4. Heat oil. Add onion and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes).

5. Add shrimp and stir-fry until pinkish. Add sherry; stir-fry until it evaporates. Then sprinkle with soy sauce and pepper.

6. Add chopped celery and mushrooms; stir-fry another 2 minutes.

7. Add reserved mushroom liquid and noodles. Stir in gently to heat through; then serve.

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

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