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Stir Fried Pork And Shrimp Topping For Noodle Pancake

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This Stir Fried Pork And Shrimp Topping For Noodle Pancake did sound delectable when I first heard it. I tried out this Stir Fried Pork And Shrimp Topping For Noodle Pancake last week and was so pleased with the result. A must try!
Ingredients
  Pork 1⁄2 Pound
  Shrimp 1⁄4 Pound
  Mushrooms 1⁄4 Pound
  Celery stalks 3
  Scallion stalks 2
  Cornstarch 2 Teaspoon
  Water 3 Tablespoon
  Oil 2 Tablespoon
  Soy sauce 2 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

1. Shred pork. Shell and devein shrimp; cut each in two.
2. Slice fresh mushrooms. Cut celery and scallion stalks in l-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 pinkish.
5. Add vegetables; stir-fry 1 minute more. Then sprinkle with soy sauce and salt and stir-fry until done
6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve.

Recipe Summary

Cuisine: 
Chinese
Method: 
Stir Fried

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4.306665
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 783 Calories from Fat 369

% Daily Value*

Total Fat 41 g63.8%

Saturated Fat 6.7 g33.4%

Trans Fat 0 g

Cholesterol 322 mg107.3%

Sodium 3048.6 mg127%

Total Carbohydrates 22 g7.5%

Dietary Fiber 4.2 g16.7%

Sugars 5.3 g

Protein 79 g157.8%

Vitamin A 20.8% Vitamin C 23.3%

Calcium 15.2% Iron 39.1%

*Based on a 2000 Calorie diet

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Stir Fried Pork And Shrimp Topping For Noodle Pancake Recipe