Recipe - Braised Noodles

4 Dried black mushrooms
2 tablespoon Cloud Ear mushrooms
1 pound Noodles
One fourth pound Lean pork
1 small Cauliflower
2 Scallion stalks
1 tablespoon Cornstarch
1 cup Stock
2 tablespoon Oil
One half teaspoon Salt
2 tablespoon Soy sauce
1 teaspoon Sesame oil

1. Separately soak dried black and cloud ear mushrooms.

2. Parboil noodles as in "Parboiled Noodles #1/#2" but only very briefly.

3. Cut pork in 1One half inch strips. Break cauliflower in small flowerets. Cut
scallions in 1One half inch sections. Slice soaked mushrooms.

4. Combine comstarch and cold stock.

5. Heat oil. Add salt, then scallion, and stirfry a few times. Add pork
and stirfry until it loses its pinkness (2 to 3 minutes).

6. Add cauliflower and dried black mushrooms; stirfry 2 to 3 minutes more.
Add cloud ear mushrooms and soy sauce; stirfry another 2 minutes.

7. Add cornstarchstock mixture. Cook, covered, 10 minutes over medium
heat, stirring occasionally.

8. Meanwhile heat sesame oil in another pan. Add noodles and stir gently
until lightly browned.

9. Add porkcauliflower mixture to noodles; then simmer, covered, another
10 minutes and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.