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Noodle Pancake: Stir-Fried Subgum Topping |
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3 dried black mushrooms
1/4 cup lean pork
1 teaspoon cornstarch
1 teaspoon soy sauce
1 cup shrimp
1 teaspoon cornstarch
1 teaspoon sherry
1/4 cup chicken
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 cup abalone
1/4 cup smoked ham
1/4 cup bamboo shoots
2 to 3 tablespoons oil
1 to 2 cups Stock, Chicken or favorite stock
1 tablespoon soy sauce
1 tablespoon sherry
1/4 teaspoon salt
1 tablespoon cornstarch
3 tablespoons cornstarch
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 abalone 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.
VARIATIONS:
* In step 6, add to the hot oil, before the pork, etc., 1 or 2 slices fresh ginger root, crushed; and 1 scallion stalk, cut in 1-inch sections; stir-fry a few times. Then add other ingredients.
* Omit the abalone. In step 7, also add 1/4 cup green peas, parboiled.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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