Yolly's Free Recipes
10 dried Chinese mushrooms, soaked in warm water 1 hour or longer
3 cups reserved broth
1 cup cabbage, cut julienne-style and cut a gain in half
1/2 pound pork, boiled and cut into 1/8-by-1/8-inch strips
1 cup carrots, cut julienne-style and cut again in half
5 cups water
1/4 cup scallions
3 bay leaves
1/2 cup coriander leaves
I cup quartered onion
I teaspoon sesame oil
I tablespoon peppercoms
2 cups snow peas
I pound rice stick noodles
2 cups cooked flaked chicken
2 tablespoons finely minced garlic
1/2 pound shrimps, shelled and deveined
1 cup minced onion
1/2 cup finely cut scallions
4 tablespoons com or vegetable oil
6 lemon wedges
2 hard-boiled eggs, sliced crosswise
1 cup Chinese dried pork sausage, cut crosswise into 1/8 -inch slices
soy sauce and pepper to taste
Drain mushrooms well and squeeze to extract most of the excess water chop and
set aside. Boil pork in a mixture of 5 cups water, bay leaves onion and pepper-
coms. When pork is tender, remove and cut into 1/8-by-1/8-inch strips. Set aside
and save the broth.
Blanch rice stick noodles. Strain noodles and set aside
In a wok or large saucepan, saute garlic and onions in oil till transparent. Stir
in Chinese sausage. Bring to a boil and add the 3 cups of reserved broth. Add
cabbage, carrots, 1/4 cup scallions and coriander and cook till done. Add noodles
and sesame oil. Cook for 10 minutes. Stir in snow peas, pork, mushrooms
chicken and shrimps. Cook for 3 more minutes over low heat. Arrange on a large
serving platter, sprinkle with 1/2 cup scallions and garnish with lemon wedges
and sliced eggs. Add soy sauce and pepper to taste.
Serves 8.