Title: Shrimp and Pork W/ Cellophane Noodles
Categories: Pork Seafood Noodle
Yield: 4 Servings
| 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 |
| 6 | oz | Cellophane noodles soak in hot water 10 Min. then in cold |
| 8 | c | Boiling water |
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!