Shrimp & Pork with Cellophane Noodles
Yield
4 servingsPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
shrimp
medium, wash, shell, devein and dice |
|
| ¼ | pound |
pork
lean, sliced |
|
| 1 | each |
onions
coarsely chopped |
|
| 1 | tablespoon |
sherry
|
|
| 1 | tablespoon |
soy sauce, dark
|
|
| 1 | dash |
black pepper
|
*
|
| 2 | tablespoons |
vegetable oil
for stir frying |
|
| 6 | each |
mushrooms, black trumpet
dried |
* |
| 6 | ounces |
cellophane noodles
|
* |
| 8 | cups |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
shrimp
medium, wash, shell, devein and dice |
|
| 113.4 | g |
pork
lean, sliced |
|
| 1 | each |
onions
coarsely chopped |
|
| 15 | ml |
sherry
|
|
| 15 | ml |
soy sauce, dark
|
|
| 1 | dash |
black pepper
|
*
|
| 3E+1 | ml |
vegetable oil
for stir frying |
|
| 6 | each |
mushrooms, black trumpet
dried |
* |
| 173.4 | ml/g |
cellophane noodles
|
* |
| 1.9 | l |
water
boiling |
|
Directions
Soak mushrooms in hot water 20 minutes. Drain; save 1 cup soaking liquid. Rinse, discard stems and slice.
Soak noodles in hot water for 10 minutes, then in cold water 30 minutes.
To th 8 cups 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 to 3 minutes.
Add shrimp; stir until pinkish.
Add sherry; stir quickly until evaporates Sprinkle w/ soy and pepper. Add mushrooms; stir fry 2 minutes. Add saved mushroom soak liquid, stir in gently. Add noodles; stir in gently - Serve!
