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Stir Fried Subgum Topping For Noodle Pancake

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I am on a spree of checking out different variations of topping for noodle cake and this Stir Fried Subgum Topping For Noodle Pancake is one of the results. I and my family were very much pleased with this Stir Fried Subgum Topping For Noodle Pancake recipe. Good one to make if you are planning a noodle pancake!
Ingredients
  Dried black mushrooms 3
  Lean pork 1⁄4 Cup (4 tbs)
  Cornstarch 1 Teaspoon
  Soy sauce 1 Teaspoon
  Shrimp 1 Cup (16 tbs)
  Sherry 1 Teaspoon
  Chicken 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Abalone 1⁄4 Cup (4 tbs)
  Smoked ham 1⁄4 Cup (4 tbs)
  Bamboo shoots 1⁄4 Cup (4 tbs)
  Oil 3 Tablespoon
  Stock 2 Cup (32 tbs)
  Soy sauce 1 Tablespoon
  Sherry 1 Tablespoon
  Cornstarch 1 Tablespoon
  Water 3 Tablespoon
Directions

1. Soak dried mushrooms.
2. Sliver pork. Combine cornstarch and soy sauce; then add to pork and toss to coat.
3. Shell and devein shrimp; cut each in two. Combine the second quantity of cornstarch, and sherry; then add to shrimp and toss.
4. Sliver chicken. Dredge in the third quantity of cornstarch, mixed with salt.
5. Sliver abalone, smoked ham, bamboo shoots and soaked mushrooms.
6. Heat oil. Add pork, chicken and shrimp; stir-fry until pork loses its pinkness and shrimp turns pink.
7. Add ham, bamboo shoots and mushrooms; stir-fry 1 to 2 minutes more.
8. Add stock, remaining soy sauce, sherry and salt; bring to a boil. Add lone and cook, covered, 2 minutes over medium heat.
9. Meanwhile blend the remaining cornstarch and cold water to a paste; then stir in to thicken. Pour mixture over noodle pancake and serve.

Recipe Summary

Cuisine: 
Chinese
Method: 
Stir Fried

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