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| recipe title: |
SHRIMP AND PORK W/ CELLOPHANE NOODLES |
| category: |
Pork |
| keywords: |
Pork, Seafood, Noodles, Combo |
| servings: |
4 servings |
| ingredients: |
1/2 lb Shrimp, medium, (24-30/lb)
- wash, shell, devein
- dice
1/4 lb Pork, lean; slice
1 Onions; coarsely chopped
1 tb Sherry
1 tb Dark soy
1 ds Pepper
2 tb 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 oz Cellophane noodles
- soak in hot water 10 Min.
- then in cold water 30 Min.
8 c Boiling water
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| directions: |
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Preparation: - To 8 c of boiling water, add the "soaked" cellophane
noodles. Bring water to boil again. Drain and 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 and 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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