Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Shell, devein and dice shrimp; then dredge lightly in cornstarch. Sliver pork, or cut in strips. Wash and stem spinach. Mince scallions. 2. Heat oil. Add scallions and stir-fry a few times until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce. 3. Add shrimp, stir-fry until pinkish, then sprinkle with sherry and pepper. 4. Add spinach leaves and stir-fry until dark green and softened, but not limp. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe. VARIATION: For the spinach, substitute Chinese cabbage stems, cut in 1-1/2 inch sections and blanched. FOR USE WITH SOFT-FRIED OR TOSSED NOODLES From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.
