Pork Soong

Name: Pork Soong
Ingredients: Pork Soong; 3 tablespoons oil; 1/2 lb pork tenderloin, minced fine; 1 green onion, chopped; 1/2 cup bamboo shoot, shredded; 1/2 cup water chestnut, sliced; 1/4 lb snow peas, tips removed; Sauce; 1/2 cup chicken broth; 2 teaspoons dry sherry; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon sugar; 1 tablespoon cornstarch; 1/2 teaspoon salt; Noodles; 1 (1 ounce) package cellophane noodle; 1 quart oil

18 ingredients

9 steps

Ingredients

Pork Soong
3 tablespoons oil
1/2 lb pork tenderloin, minced fine
1 green onion, chopped
1/2 cup bamboo shoot, shredded
1/2 cup water chestnut, sliced
1/4 lb snow peas, tips removed
Sauce
1/2 cup chicken broth
2 teaspoons dry sherry
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
Noodles
1 (1 ounce) package cellophane noodle
1 quart oil

Directions

1

Separate cellophane noodles into four portions.
2

Heat 1 quart oil to 375.
3

Add noodles one portion at a time to hot oil.
4

Remove to paper towels after noodles expand to drain; set aside.
5

Heat 3 Tablespoons oil in wok.
6

Add meat and stir fry until cooked (approximately 2-3 minutes) Add bamboo shoot and water chestnut; stir fry one minute.
7

Add snow peas; stir fry one minute.
8

Mix sauce ingredients together and add to wok, stirring until thickened.
9

Serve over noodles.