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Ingredients
- 4 x Dry black mushrooms
- 1 c. Roast pork
- 1/2 c. Celery
- 1 c. Chinese cabbage
- 1/2 c. Bamboo shoots
- 1/2 c. Bean sprouts
- 6 x Snow peas
- 2 slc fresh ginger root
- 1 x Garlic clove
- 2 Tbsp. Oil
- 1 Tbsp. Sherry
- 1/2 c. Stock (chicken)
Directions
- Soak dry mushrooms. Slice roast pork, celery, cabbage and bamboo shoots.
- Blanch bean sprouts. Stem snow peas. Shred ginger root and crush garlic.
- Heat oil. Add in ginger root and garlic; stir fry to brown lightly. Add in pork and stir fry a few times. Then add sherry to blend. Add in all vegetables except snow peas and stir fry 1 minute more. Add in stock and heat quickly.
- Then cook,covered, 3 min over medium heat. Stir in snow peas. Combine mix with tossed noodles (*See below) Variations: Substitute cooked beef,ham, chicken, duck, crabmeat, lobster or possibly shrimp. You can also add in shredded green onion to the garlic/ginger mix. I use Shaoxing wine instead of sherry, that is more authentic.*To cook noodles, prepare boiling water with a little salt. Add in noodles and cook till barely done.
- Drain and rinse with cool water to stop cooking. Separate noodles with a fork, then toss them with a little sesame oil or possibly peanut oil and set aside till they are ready to go into your stir-fry for the final heat. You will want about a lb. of noodles for the above recipe.
- This recipe is simply aguideline for a dish which can be varied in a thousand ways!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1133g | |
| Recipe makes 2 servings | |
| Calories 630 | |
| Calories from Fat 192 | 30% |
| Total Fat 21.76g | 27% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.35g | |
| Cholesterol 48mg | 16% |
| Sodium 327mg | 14% |
| Potassium 2279mg | 65% |
| Total Carbs 67.77g | 18% |
| Dietary Fiber 28.2g | 94% |
| Sugars 3.38g | 2% |
| Protein 41.56g | 66% |
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