1/2 lb Pork
1/4 lb Shrimp
1/4 lb Fresh mushrooms
3 Celery stalks
1 Or
2 Scallion stalks
2 ts Cornstarch
3 tb Water
2 tb Oil
2 tb Soy sauce
1/2 ts Salt
1. Shred pork. Shell and devein shrimp; cut each in two.
2. Slice fresh mushrooms. Cut celery and scallion stalks in 1-inch
sections.
3. Blend cornstarch and cold water to a paste.
4. Heat oil. Add pork and stir-fry until it loses its pinkness. Add shrimp;
stir-fry until it turns pinkisb.
5. Add vegetables; stir-fry 1 minute more. Then sprinkle with soy sauce and
salt and stir-fry until done (about another 2 minutes).
6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake
and serve.
From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive,
Yields
4 Servings