Noodles In Thick Gravy
By: Helen Pitlick
Published: Monday, November 30, 2009 - 4:35pm

Ingredients




1/2 pound medium broad egg noodles
5 mushrooms, soaked
10 dried shrimp, soaked
4 pieces wood ear, soaked
1 tablespoon oil
1/2 pound pork, sliced thin
2 scallions, cut into 1-inch lengths
2 eggs, well beaten
salt and pepper, to taste
1 tablespoon soy sauce
1/2 teaspoon sherry
1/4 cup seasoned water (see step 2)
4 cups chicken stock
4 tablespoons cornstarch mixed with 6 tablespoons seasoned water (see step 2)

Preparation

1 Bring a large saucepan of water to boil, add noodles and let cook for 25 minutes. Pour into a colander, rinse with cold water and set aside to drain. Put into a double boiler to keep hot and just before serving transfer to a heated bowl. 2 Soak the mushroom, shrimp and wood ear for 1/2 hour in hot water; drain them, reserving the seasoned water. Slice the mushrooms. 3 Heat a pan with oil and saute the pork for 2 minutes. Add the mushrooms, wood ear and scallions and cook together for another three minutes. Season with soy sauce, sherry and 1/4 cup seasoned water; add half the chicken stock and the shrimp. Bring to a boil, add the rest of the chicken stock gradually, lower the heat and simmer for 20 minutes. Add thickening (cornstarch mixed with seasoning water) to the liquid and bring to a boil. It should be as thick as heavy cream; if it is not, add a little more thickening paste. Pour the eggs slowly into this mixture (Lu), stirring constantly. Correct the seasoning with salt and pepper. Pour o

About


From The Art of Chinese Cooking by Mimie Ouei.