Recipe - Stir-Fried Pork Wvermicelli Fuzzy Melon

3 Or
4 Dried black mushrooms
One fourth pound Vermicelli
One half pound Lean pork
1 md Fuzzy melon
2 tablespoon Oil
One half (up to)
Three fourths teaspoon Salt
2 teaspoon Soy sauce
1 cup Stock

1. Separately soak dried mushrooms and peastarch noodles (vermicelli).

2. Slice pork thin against the grain, then cut in strips. Peel fuzzy
melon, then cut in thin strips, each about 2 inches long. Cut vermicelli in
2 inch lengths. Sliver or shred mushrooms.

3. Heat oil. Add salt, then pork, and stirfry until it loses its
pinkness (about 2 minutes).

4. Add vermicelli, mushrooms and soy sauce. Stir fry 1 minute more.

5. Stir in and heat stock quickly; then cook, covered, 2 minutes over
medium heat.

6. Add fuzzy melon and cook, uncovered, 2 minutes more, stirring
frequently. Serve at once.

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