Recipe - Stir-Fried Pork With Vermicelli

4 Dried black mushrooms
One fourth pound Vermicelli
One half pound Lean pork
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Sherry
1 cup Celery
1 Or
2 sl Fresh ginger root
2 Scallions
2 (up to)
3 tablespoon Oil
One half teaspoon Salt
One half cup Stock

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

2. Slred pork or cut in strips. Combine cornstarch, soy sauce and
sherry; then add to pork and toss to coat.

3. Shred celery, ginger root and soaked mushrooms. Cut scallions in
2inch sections; cut vermicelli in 2inch lengths.

4. Heat oil. Add salt, then ginger root, and stirfry a few times. Add
pork and stirfry until it loses its pinkness.

5. Add mushrooms and celery. Stirfry 1 to 2 minutes more.

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

7. Stir in vermicelli to leat through and blend flavors (about 2
minutes). Then stir in scallions and serve.

VARIATIONS: For the pork, substitute crabmeat; stirfry in step 4 only
to heat through.

In step 5, add 1 cup Chinese cabbage stems, shredded.

After step 5, add the vermicelli and stirfry 1 minute. Then add the
stock and simmer, covered, 3 to 4 minutes. Stir in the scallions and serve.

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