Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Todd O'Reilly XXCB26B --
MM:MK VMXV03A
8 oz Rice vermicelli
10 Dried Chinese Mushrooms
6 oz Pork Fillet
8 oz Raw Shrimp
2 Leeks or 6 green onions
1 cn Bamboo shoots
2 Tender carrots
3 lg Cloves of garlic
2 Frsh red chilies (optional)
2 tb Peanut oil
2 tb Fish sauce
1 tb White vinegar
2 ts Sugar
1/2 ts Black pepper
Fried onion flakes
(optionl)
3 tb Chopped fresh cilantro

Soak vermicelli in hot, not boiling water for 10 minutes, then drain
in a colander. Soak mushrooms in hot water for 20 min., squeeze out
water, slice mushroom caps thinly and discard stems. Cut the pork in
to very thin shreds. Shell and devein the shrimp and cut in to
pieces if large. Wash leeks well making sure there is no sand left
among leaves. Use the white portion and about 2 inches of the green
leaves. Slice very finely. If green onions are used, cut in to chort
lengths. Cut bamboo shoot and carrots in to julienne strips. Chop
garlic finely and slice the chillies diagonally, flipping out the
seeds with the point of a knife. Heat oil in a wok or large frying
pan and fry the garlic and chillies on gentle heat until soft. Move
to the side of the pan, raise heat to medium and add the pork. Stir
fry for 3-4 min., until cooked. Add shrimp, leeks, bamboo shoots and
carrots and stir fry for a further 3 min. Add all the seasonings
mixed together and simmer for 1 minute, then add the vermicelli and
toss until well mixed and heated through. Serve on a long dish and
garnish with finely chopped cilantro leaves and if liked, crisp fried
onion flakes.

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