This vibrant stir-fry brings together the sweetness of fresh shrimp and the savory depth of lean pork, tied together by silky cellophane noodles. The addition of rehydrated black mushrooms adds a rich, umami flavor and meaty texture that elevates the dish beyond a simple noodle bowl. It’s a quick, flavorful meal that comes together in under 40 minutes, making it perfect for busy weeknights or casual family dinners. The combination of sherry, dark soy sauce, and fresh pepper creates a balanced sauce that coats every strand of noodle. Serve this hot and steaming for a satisfying, home-style international feast that requires minimal ingredients but delivers maximum flavor.
Shrimp And Pork W/ Cellophane Noodles
Description
This vibrant stir-fry brings together the sweetness of fresh shrimp and the savory depth of lean pork, tied together by silky cellophane noodles. The addition of rehydrated black mushrooms adds a rich, umami flavor and meaty texture that elevates the dish beyond a simple noodle bowl. It&# 226;ÂÂs a quick, flavorful meal that comes together in under 40 minutes, making it perfect for busy weeknights or casual family dinners. The combination of sherry, dark soy sauce, and fresh pepper creates a balanced sauce that coats every strand of noodle. Serve this hot and steaming for a satisfying, home-style international feast that requires minimal ingredients but delivers maximum flavor.Ingredients
Directions
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Wash, shell, and devein the shrimp.
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Soak the dried black mushrooms in hot water for 20 minutes.
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Dice the pork.
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Drain the mushrooms and save 1 cup of the soaking liquid.
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Slice the pork.
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Rinse the mushrooms, discard the stems, and slice them.
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Coarsely chop the onions.
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Soak the cellophane noodles in hot water for 10 minutes.
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Add dark soy sauce to the mushroom soaking liquid and let sit for 30 minutes.
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Bring 8 cups of water to a boil.
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Add the soaked cellophane noodles to the boiling water.
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Bring the water back to a boil.
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Drain and rinse the noodles, then cut them to shorten.
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Heat a wok over high heat.
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Add oil to the wok and heat until shimmering.
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Add the chopped onions to the wok.
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Stir-fry the onions until translucent.
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Add the sliced pork to the wok.
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Stir-fry the pork for 2-3 minutes until it loses its pinkness.
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Add the shrimp to the wok.
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Stir-fry until the shrimp turn pinkish.
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Add sherry to the wok.
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Stir quickly until the sherry evaporates.
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Sprinkle with dark soy sauce and pepper.
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Add the sliced mushrooms to the wok.
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Stir-fry for 2 minutes.
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Add the saved mushroom soaking liquid and stir in gently.
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Add the prepared noodles and stir in gently.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 48.2kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 86.3mg29%
- Sodium 177.6mg8%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the cellophane noodles are properly soaked and rinsed to prevent them from becoming too gummy during stir-frying.
The mushroom soaking liquid adds significant flavor; do not discard it unless it contains sediment that cannot be settled.
Use lean pork for best texture, slicing it thinly against the grain to ensure tenderness.
Keep the heat high during stir-frying to achieve a slight char and prevent the noodles from sticking together.
