Recipe - Lo Mein Stir-Fried Pork Mixture

4 (up to)
5 Dried black mushrooms
One half pound Lean pork
3 Celery stalks
1 Onion
2 Or
3 Scallion stalks
2 tablespoon Oil
One fourth teaspoon Salt
2 tablespoon Soy sauce
1 teaspoon Sugar
One half cup Stock

1. Soak dried mushrooms.

2. Slice pork thin or cut in strips. Slice celery, onion and soaked
mushrooms. Cut scallion stalks in 1inch sections.

3. Heat oil. Add salt, then scallions, and stirfry until translucent. Add
pork; stirfry until it loses its pinkness (2 to 3 minutes). Then sprinkle
with soy sauce and sugar and blend in.

4. Add celery, onion and mushrooms; stirfry 2 minutes more.

5. Add stock and heat quickly. Cook, covered, another 2 to 3 minutes over
medium heat. Then combine with softfried or tossed noodles, as indicated
in main recipe. VARIATIONS:

1. Shred the pork and vegetables. Omit the stock and additional cooking in
step 5.

2. In step 2, dredge the pork in a mixture of 1 tablespoon cornstarch and 1
tablespoon soy sauce. Omit the soy sauce at the end of step 3.

3. At the end of step 3, also blend in 1 tablespoon sherry.

4. In step 4, add with the other vegetables 1 cup Chinese cabbage stems,
cut or sliced up ; and/or 4 water chestnuts, cut or sliced up .

5. After step 4, add 4 snow peas, cut in half.

6. Omit the soy sauce in step 3. After step 4, add a mixture of 1
tablespoon soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root,
minced, and a few drops of sesame oil. Continue stirfrying until pork is
cooked through and vegetables are done. Omit step 5.

FOR USE WITH SOFTFRIED OR

TOSSED NOODLES

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