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Pork Shrimp Soup

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Ingredients
  Egg noodles 3⁄4 Pound, cooked (340 Gram)
  Oil 60 Milliliter (4 Tablespoon)
  Onion 1 Small, peeled and thinly sliced
  Ginger slice 2 , finely chopped (Fresh)
  Lean pork 1⁄2 Pound, finely shredded (225 Gram)
  Chinese mushrooms 2 Ounce, soaked in warm water 20 minutes and shredded (60 Gram)
  Chinese cabbage 1⁄4 , shredded and blanched
  Bean sprouts 1⁄4 Pound (110 Gram)
  Shrimp 1⁄4 Pound (110 Gram)
  Soy sauce 45 Milliliter (3 Tablespoon)
  Beef stock/Chicken stock 4 Cup (64 tbs) (1 Liter)
Directions

1 Heat oil in a wok. Add onion, ginger and pork and stir-fry for 2 minutes.
2 Add mushrooms, cabbage, bean sprouts and shrimp; stir-fry for 2 minutes. Stir in soy sauce and stir-fry a further 1 1/2 minutes. Remove from heat and keep warm.
3 Bring stock to a boil. Add half the pork mixture and bring to a boil again. Add noodles and heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Dish: 
Soup

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