Recipe - Stir-Fried Peastarch Noodles Wshrimp Po

6 Dried black mushrooms
One half (up to)
1 pound Peastarch noodles
8 cup Water
One half pound Shrimp
One fourth pound Lean pork
One half cup Celery
1 Onion
2 tablespoon Oil
1 tablespoon Sherry
1 tablespoon Soy sauce
1 ds Pepper
1 cup Mushroomsoaking liquid

1. Separately soak dried mushrooms and peastarch noodles. Reserve mush
roomsoaking liquid.

2. Bring water to a boil. Add soaked noodles, bring to a boil again; then
drain. Rinse with cold water; drain again.

3. Shell, devein and dice shrimp. Slice pork and soaked mushrooms thin.
Coarsely chop celery and onion.

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

5. Add shrimp and stirfry until pinkish. Add sherry; stirfry until it
evaporates. Then sprinkle with soy sauce and pepper.

6. Add chopped celery and mushrooms; stirfry another 2 minutes.

7. Add reserved mushroom liquid and noodles. Stir in gently to heat
through; then serve.

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