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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put dry mushrooms and wood ears in water for a couple of hours until the mushrooms are soften and the wood ears are expanded. Wash them with clean water and make sure there is no sand there. Slice mushrooms and wood ears into thin strips. | 2. Put rice sticks in a big bowl and cover them with water. They will become soft in 30 minutes. Use scissors to cut them into half. Drain the water. | 3. Peel the shells of the shrimp and use a knife to cut open the top of shrimp to remove the black line. Wash the shrimp with water. Pat dry the shrimp using a paper towel and put them in the refrigerator. | 4. Slice the pork into thin strips and marinate in a bowl with the 1 tbsp cornstarch, 1 tsp salt, soy sauce and ginger. Set aside. | 5. Remove the skin of the carrot and shred it into thin strips. Cut cabbages into thin strips and wash the bean sprouts. Slice the green onions side ways into thin strips. | 6. When ready to cook, remove the shrimp from the refrigerator. Combine 1 tsp salt and 1 tbsp cornstarch in a bowl and mix in the shrimp (use your hand). | 7. In a large deep frying pan, heat oil, and stir fry the shrimp in high heat. When the shrimp have started to turn pink, add Shaoxing wine and keep stir-frying them until all have turned color. Take them out and put it aside. | 8. Heat 1 tbsp oil and stir-fry the pork strips. Stir-fry until the pork is fully cooked (5-7 minutes). Remove the meat and set aside. Drain the oil. | 9. Heat 1 tbsp oil and stir-fry mushrooms. Add a pinch of salt and 1 tsp soy sauce. Stir fry for 2-3 minutes, adding the green onions about half way. Remove the mushrooms and set aside. | 10. Heat 1 tbsp oil and stir-fry carrots and cabbages and 1 tsp salt. Stir-fry until carrots are soft (2-3 minutes). Add bean sprouts and keep stir frying them. Add 1 tbsp soy sauce. | 11. Add chicken broth, cover and simmer until the broth boils. | 12. Add the rice noodles and the mushrooms. Mix well. Turn to low heat, cover and cook for 5-7 minutes. | 13. Add the pork and check to see if the noodles are soft and moist. If they are a bit too dry and all the liquid is gone, add a little water. Cover and simmer for another 5 minutes. | 14. Serve in a large platter with the shrimp on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	0.5	package		-	-	-	-
mushroom	6 -8		dried	-	-	-	-
wood ear mushroom	1/2	cup		-	-	-	-
pork	1/4	lb	lean	426.384	0.0	15.7739	39.7694
cornstarch	2	tablespoons	divided	60.96	14.6032	0.0416	0.008
soy sauce	3	teaspoons	divided	10.8	1.0026	1.8918	0.018000000000000002
salt	3	teaspoons	divided	-	-	-	-
cabbage	2	cups		44.5	10.324000000000002	2.2784	0.17800000000000002
ginger	1	inch	minced	-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
bean sprout	1/2			-	-	-	-
green onion	2			38.34	8.1508	1.3774	0.6674
shrimp	10 -15			0.0	0.0	0.0	0.0
vegetable oil	3	tablespoons	divided	351.69599999999997	0.0	0.0	40.8
shaoxing wine	1	tablespoon		-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.