Title: Stir-Fried Peastarch Noodles W/shrimp,po
Categories: Pasta
Yield: 6 Servings

6 Dried black mushrooms
1/2 -(up to)
1 lb Peastarch noodles
8 c Water
1/2 lb Shrimp
1/4 lb Lean pork
1/2 c Celery
1 Onion
2 tb Oil
1 tb Sherry
1 tb Soy sauce
1 ds Pepper
1 c Mushroom-soaking liquid

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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.