Makes 6 Servings
Ingredients:
2 large dried black shitake mushrooms
1 1/4 to 1 1/2 pounds lean pork loin
3 scallions
1/2 cup bamboo shoots
1/2 pound dried or fresh Oriental noodles
1 Tbsp. sesame oil
3 Tbsp. vegetable oil
2 cups fresh bean sprouts, soaked in water and
drained
3 Tbsp. sherry
1 Tbsp. oyster sauce
2 Tbsp. soy sauce
Directions:
Soak the mushrooms in warm water
30 minutes before you start
cooking. Squeeze out the water
from the mushrooms. Slice the
mushrooms, pork, scallions and
bamboo shoots into thin julienne
strips.
Cook the noodles, drain, rinse in
cold water, drain again, and toss
with the sesame oil. Set aside.
Heat the vegetable oil in a wok or
skillet. Stir fry the pork about 5
minutes until browned, then add
the mushrooms. Stir-fry for 1
minute longer. Add the bamboo
shoots, scallions, bean sprouts,
sherry, and oyster sauce. Mix and
stir-fry an additional 4 minutes.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
