1. Separately soak dried black and cloud ear mushrooms. 2. Parboil noodles as in "Parboiled Noodles #1/#2" but only very briefly. 3. Cut pork in 1-1/2 inch strips. Break cauliflower in small flowerets. Cut scallions in 1-1/2 inch sections. Slice soaked mushrooms. 4. Combine comstarch and cold stock. 5. Heat oil. Add salt, then scallion, and stir-fry a few times. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes). 6. Add cauliflower and dried black mushrooms; stir-fry 2 to 3 minutes more. Add cloud ear mushrooms and soy sauce; stir-fry another 2 minutes. 7. Add cornstarch-stock mixture. Cook, covered, 10 minutes over medium heat, stirring occasionally. 8. Meanwhile heat sesame oil in another pan. Add noodles and stir gently until lightly browned. 9. Add pork-cauliflower mixture to noodles; then simmer, covered, another 10 minutes and serve. From
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|Serving Size: 1 Serving (582g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 252 (36%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 113.1mg||35 %|
|Sodium 1722.8mg||59 %|
|Potassium 608.1mg||16 %|
|Total Carbohydrate 92.9g||27 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 86.7g|
|Protein 19.6g||28 %|
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Calories per serving: 698
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