Glass Noodles With Pork And Shrimp
|Glass noodles||4 Ounce (1 package, sai fun)|
|Boneless pork shoulder/Boneless pork butt||1⁄3 Pound|
|Grated fresh ginger||1 Teaspoon|
|Chinese rice wine/Dry sherry||2 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Peanut oil||2 Tablespoon|
|Dried shrimp||1 Ounce, soaked in water for 1 hour (found in the Oriental grocery)|
|Yellow onion||1 , peeled and sliced thin|
|Green onions||6 , chopped|
|Cooked ham||4 Ounce, diced|
|Chinese dried mushrooms||6 , soaked for 1 hour, sliced|
|Chicken soup stock/Used canned||2 Cup (32 tbs)|
|Eggs||2 , beaten|
Soak the noodles in tepid (barely warm) water for 1/2 hour.
Dice the pork and marinate in the ginger, wine, and soy for about 15 minutes.
Heat the wok or frying pan and then add the oil.
Add the meat, drained of the marinade.
Reserve the marinade.
Add the shrimp, drained.
Discard the water.
Stir-fry the pork and shrimp for 3 to 4 minutes, or until just tender.
Remove to a bowl.
Add the yellow onions to the pan, along with a bit of peanut oil.
Stir-fry over high heat until they are clear.
Add the green onions, ham, and mushrooms.
Stir-fry until all is hot.
Return pork to the pan.
Drain the noodles and add to the pan.
Add the chicken stock and toss.
Cover and simmer for a moment.
Toss again and cook until the noodles absorb the broth, about 3 minutes.
Stir in the beaten eggs.
Remove from the heat.