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  Shrimp & pork w/ cellophane noodles
 
Yield: 4 Servings
 
1/2 lb Shrimp
 medium (24-30/lb) - wash shell devein - dice 1/4 lb Pork lean; slice 1 Onions; coarsely chopped 1 tb Sherry 1 tb Dark soy 1 ds Pepper 2 tb Oil; for stir frying 6 Dried black mushrooms - soak in hot water 20 Min. -drain; save 1 c soak liquid -rinse discard stems slice 6 oz Cellophane noodles - soak in hot water 10 Min. - then in cold water 30 Min. 8 c Boiling water Preparation: - To 8 c of boiling water add the "soaked" cellophane noodles. Bring water to boil again. Drain & rinse noodles and cut to shorten. - Heat Wok - Add oil and let heat - Add onion; stir fry until translucent - Add pork; stir fry until loses pinkness [2-3] Min. - Add shrimp; stir until pinkish - Add sherry; stir quickly until evaporates - Sprinkle w/ soy & pepper - Add mushrooms; stir fry [2] Min. - Add saved mushroom "soak liquid"; stir in gently - Add noodles; stir in gently - Serve!

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