1/2 lb Shrimp, medium, (24-30/lb)
– wash, shell, devein – dice 1/4 lb Pork, lean; slice
1 Onions; coarsely chopped
1 tb Sherry
1 tb Dark soy
1 ds Pepper
2 tb Oil; for stir frying
6 Dried black mushrooms
– soak in hot water 20 Min. -drain; save 1 c soak liquid -rinse, discard stems, slice 6 oz Cellophane noodles
– soak in hot water 10 Min. – then in cold water 30 Min. 8 c Boiling water
Preparation: – To 8 c of boiling water, add the “soaked” cellophane noodles. Bring water to boil again. Drain & rinse noodles and cut to shorten. – Heat Wok – Add oil and let heat – Add onion; stir fry until translucent – Add pork; stir fry until loses pinkness [2-3] Min. – Add shrimp; stir until pinkish – Add sherry; stir quickly until evaporates – Sprinkle w/ soy & pepper – Add mushrooms; stir fry [2] Min. – Add saved mushroom “soak liquid”; stir in gently – Add noodles; stir in gently – Serve!