Pork and Shrimp Soup
|Egg noodles||3⁄4 Pound, cooked (340 Gram)|
|Oil||60 Milliliter (4 Tablespoon)|
|Chopped onion||1 Small, peeled and thinly sliced|
|Ginger slice||2 , finely chopped|
|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||1⁄2 , 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||1 Liter (4 Cups)|
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. Serve soup topped with remaining hot pork mixture.