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Chinese Pork and Shrimp Rice Noodles In Broth

4 Oriental mushrooms; dried OR 6 fresh mushrooms
6 Leaves of Napa cabbage
1/2 lb Pork chop meat; thinly sliced into 1/4" strips
1 tb Soy sauce
1 ts Hoisin sauce
3 tb Water
2 ts Cornstarch
4 tb Vegetable oil
3 Green onions; cut into 2" slivers
1 c Small shrimp; peeled & deveined
8 c Chicken stock
1/2 lb Rice stick noodles (may substitute egg noodles or vermicelli)
1 ts Salt
1/4 ts Black pepper


Soak the dried mushrooms in hot water for 10 minutes. Remove the stems and slice the caps into strips. (Just slice the fresh mushrooms, if using fresh). Set aside.


Stack the cabbage leaves; then cut across into strips 2 inches wide. Cut each strip across the width into slivers 2 inches in length. Set aside.


Place the pork strips in a bowl with the soy sauce, hoisin sauce, water and cornstarch. Mix until the pork is thoroughly coated. set aside to marinate for 20 minutes.


Heat the oil in a wok or large skillet over high heat and stir-fry the pork for 3 minutes. Using a slotted spoon, drain the pork and remove to a paper-towel-lined plate.


Bring the oil back up to high heat and stir-fry the mushrooms and onions for 2 minutes. Add the shredded cabbage and shrimp and fry until the shrimp becomes pink and the cabbage becomes limp.


Add the stock and bring to a boil. Add the rice noodles and boil for one minute. Return the pork to the wok just to heat through and season with the salt and pepper.



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