Shrimp and pork w/ cellophane noodles

Main Ingredient: Pork Shrimp Noodles and Pastas
Yield:

Shrimp and pork w/ cellophane noodles ingredients

1⁄2 lb Shrimp, medium, (24-30/lb)
- wash, shell, devein
-- diced
1⁄4 lb Pork, lean, slice
1 Onions, finely chopped
1 T Sherry
1 T Dark soy
1 ds Pepper
2 T 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

Cooking Shrimp and pork w/ cellophane noodles

1. Preparation: - to 8 c of boiling water, add the "soaked" cellophane noodles.
2. Bring water to boil again.
3. Drain & rinse noodles and cut to shorten.
4. - 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.
5. - add saved mushroom "soak liquid"; stir in gently - add noodles; stir in gently - serve!.