Recipe - Noodles In Meat Sauce

4 Dried black mushrooms
2 tablespoon Cloud Ear mushrooms
10 Dried shrimp
One half pound Lean pork
2 Scallion stalks
1 tablespoon Soy souce
One half tablespoon Sherry
2 cup Stock
One fourth cup Mushroomsoaking liquid
2 tablespoon Oil
2 cup Stock
1 pound Noodles
2 tablespoon Cornstarch
One fourth cup Mushroomsoaking liquid
2 Eggs
One half teaspoon Salt
1 ds Pepper

1. Soak dried black mushrooms; reserve their liquid. Separately soak cloud
ear mushrooms and dried shrimp.

2. Slice pork and both varieties of mushroom. Cut scallions in 1inch
sections.

3. Combine soy sauce, sherry, stock and reserved mushroom liquid.

4. Heat oil. Add pork and stirfry until it loses its pinkness (2 to 3
minutes).

5. Add cut or sliced up mushrooms, then scallions, and stirfry 2 to 3 minutes more.

6. Add soaked shrimp and soysherry mixture; bring to a boil. Gradually
stir in and heat remaining stock. Then simmer, covered, 20 minutes.

7. Meanwhile parboil noodles as in "Parboiled Noodles #1/#2". Keep warm in
a double boiler.

8. Blend cornstarch and remaining mushroom liquid to a paste; then stir
into meat mixture to thicken.

9. Beat eggs and add gradually, stirring constantly. Then season with salt
and pepper.

10. Transfer noodles to a large preheated bowl. Pour meat sauce over and
serve.

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