Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Dried black mushrooms
1/2 lb Lean pork
3 Celery stalks
1 Onion
2 Scallion stalks
2 tb Oil
1/2 ts Salt
2 tb Soy sauce
1 ts Sugar
1/2 c Stock

1. soak dried mushrooms 2. Slice pork thin or cut in strips. Slice
celery, onion and soaked mushrooms.
Cut scallion stalks in 1 inch pieces. 3. Heat oil.
Add salt, then scallions, and stir-fry until translucent.
Add pork; stir-fry until it loses its pinkness (2 to 3 minutes).
Then sprinkle with soy sauce and sugar and blend in. 4. Add celery,
onion, and mushrooms; stir-fry 2 minutes more. 5. Add stock and heat
quickly. Cook, uncovered, another 2 to 3 minutes over medium heat.
then combine with Soft-fried or tossed noodles, as indicated below.

VARIATIONS: Shred the pork and vegetables. Omit the stock and
additional cooking in step 5.

Chinese noodles are distinguised not only by their constituents but
by the way they're prepared. The noodles can be cooked, mixed,
blended, and combined with just about every variety of meat, seafood,
and vegetable. They can be added to soup, either alone, or with
various toppings..etc etc

LO MEIN means "tossed or mixed noodles" and calls for parboiled
noodles (also previously drained dry and chilled) to be added, not to
the hot oil and soft- fried as in CHOW MEIN, but directly to the meat
and vegetable combinations, which have already been stir-fried. These
noodles, tossed or mixed and heated through with the cooked
combinations, are moister, having more of a sauce than the CHOW MEIN.

Posted by YLR.ROSE [of TEXAS!] from .The Thousand Recipe Chinese
Cookbook.

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