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Shrimp & Pork with Cellophane Noodles

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

25 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ pound shrimp
medium, wash, shell, devein and dice
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¼ pound pork
lean, sliced
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1 each onions
coarsely chopped
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1 tablespoon sherry
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1 tablespoon soy sauce, dark
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1 dash black pepper
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2 tablespoons vegetable oil
for stir frying
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6 each mushrooms, black trumpet
dried
*
6 ounces cellophane noodles
*
8 cups water
boiling
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Ingredients

Amount Measure Ingredient Features
226.8 g shrimp
medium, wash, shell, devein and dice
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113.4 g pork
lean, sliced
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1 each onions
coarsely chopped
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15 ml sherry
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15 ml soy sauce, dark
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1 dash black pepper
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3E+1 ml vegetable oil
for stir frying
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6 each mushrooms, black trumpet
dried
*
173.4 ml/g cellophane noodles
*
1.9 l water
boiling
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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!



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 601g (21.2 oz)
Amount per Serving
Calories 18847% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 437mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 42g
Vitamin A 3% Vitamin C 6%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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