SHRIMP AND PORK W/ CELLOPHANE NOODLES

09.11.2008 | Author: Cook | Posted in Pasta
Find out how to cook SHRIMP AND PORK W/ CELLOPHANE NOODLES in
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SHRIMP AND PORK W/ CELLOPHANE NOODLES


Servings: 4
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
    •

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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