Title: Albert Wong's Fun See with Barbecued Pork
Categories: Chinese Pasta Meat Holiday
Yield: 6 Servings

AMERICAN MEASUREMENTS
3	c	Dragon I stir-fry sauce*
1/2	ts	Salt
1	tb	Dark sesame oil
1	ts	White pepper
1	c	Cold water
8	oz	Dried fun see (Chinese vermicelli)
1	oz	Dried shiitake mushrooms
4	oz	Sliced water chestnuts
1	c	Sliced onion
1	c	Sliced green bell pepper
2	c	Chopped celery
1	c	Sliced carrots
2	tb	Vegetable oil
3		Cloves garlic; chopped
8	oz	Barbecued pork; thin strips

*Dragon I, named after a restaurant once located in Portland's Chinatown, is Albert Wong's own sauce. While it is not yet available in retail sizes, you can find it in half-gallon containers at Anzen and other Asian markets in Portland. Or, substitute any commercial stir-fry sauce.

Fun See, when served during the Chinese New Year festivities, is a symbol of long life.

DIRECTIONS: In a bowl, combine stir-fry sauce, salt, sesame oil, white pepper and cold water; set aside.

Submerge fun see in warm water for 20 minutes, then drain. Meanwhile, soak shiitake mushrooms in warm water 20 minutes, rinse, then slice.

Combine the sliced mushrooms with water chestnuts, onion, green pepper, celery and carrots; set aside.

Heat oil in a wok or large skillet for 30 seconds on medium-high heat. Add chopped garlic and sliced barbecued pork, then stir-fry for 30 seconds. Add chopped vegetables, stir-fry for 1 minute, then add fun see. Mix everything together, then pour in the sauce. Slowly turn the mixture while cooking until most of the sauce is absorbed by the fun see, 4 to 6 minutes. Serve hot. Makes 6 servings.

Per serving: Calories: 395 (15% protein, 58% carbohydrate, 27% fat) Protein: 14 grams Total fat: 11 grams Saturated fat: 2 grams Cholesterol: 28 mg Sodium: 2,927 mg Carbohydrate: 55 grams Exchanges: 2 vegetable, 1-1/2 fruit, 1 starch, 2 meat, 1/2 fat

Source: Albert Wong; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy Flatman Date: 27 Sep 97 National Cooking Echo Ä

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