Recipe - Stir Fried Pork Mixture For Chow Or Lo Mein

4 Dried black mushrooms
One half pound Lean pork
3 Celery stalks
1 Onion
2 Scallion stalks
2 tablespoon Oil
One half 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 1 inch pieces. 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,
uncovered, another 2 to 3 minutes over medium heat. then combine with
Softfried or tossed noodles, as indicated below.

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

Chinese noodles are distinguised not only by their constituents but by the
way they're prepared. The noodles can be cooked, mixed, blended, and
combined with just about every variety of meat, seafood, and vegetable.
They can be added to soup, either alone, or with various toppings..etc etc

LO MEIN means "tossed or mixed noodles" and calls for parboiled noodles
(also previously drained dry and chilled) to be added, not to the hot oil
and soft fried as in CHOW MEIN, but directly to the meat and vegetable
combinations, which have already been stirfried. These noodles, tossed or
mixed and heated through with the cooked combinations, are moister, having
more of a sauce than the CHOW MEIN.

Posted by YLR.ROSE [of TEXAS!] from .The Thousand Recipe Chinese Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip