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Japanese   -   Japanese Shredded Pork   adapted from The Complete Hot and Spicy Cookbook by Emma Callery

  • 1 Pound Chinese Cabbage -- chopped
  • 1/4 Pound Mung Bean Noodles
  • 2 Ounces Dried Shrimp
  • 2 Ounces Pork -- chopped
  • 1 Teaspoon Salt
  • 2 Teaspoons Cornstarch
  • 1/2 Teaspoon Sesame Oil
  • 1/2 Teaspoon Sugar
  • 4 Tablespoons Peanut Oil
  • 1 Teaspoon Ginger Root -- grated
  • 4 Cups Chicken Stock
  • 2 Teaspoons Chinese Yellow Wine
Directions Soak mung bean noodles and dried shrimp in water 15 minutes. Heat poil in wok. Add ginger and pork, stir fry ntil prook is done. Add shrimp and chinese cabbage. Stir and mix well. Add chicken stock, bring to boil. Simmer 15 minutes. Add mung bean noodles, simmer 3 mintues. Add remaining ingredients, simmer 1 mintuea and serve.
Serves 4
Time to Make 0:00

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