Pork and Shrimp Soup
¾ lb (340 g) egg noodles, cooked
4 tbsp (60 mL) oil
1 small onion, peeled and thinly sliced
2 slices fresh ginger, finely copped
½ lb (225 g) lean pork, finely shredded
2 oz (60 g) Chinese mushrooms, soaked in warm water 20 minutes and shredded
½ Chinese cabbage, shredded and blanched
¼ (110 g) bean sprouts
¼ lb (110 ) shrimp
3 tbsp (45 mL) soy sauce
4 cups (1 L) beef or chicken stock
1 Heat oil in a wok. Add onion, ginger and pork and stir-fry for 2 minutes.
2 Add mushrooms, cabbage, bean sprouts and shrimp; stir-fry for 2 minutes. Stir in soy sauce and stir-fry a further 1 ½ minutes. Remove from heat and keep warm.
3 Bring stock to a oil. Add half the pork mixture and bring to a boil again. Add noodles and heat through. Serve soup topped with remaining hot port mixture. Serve 6
Source: Chinese Cooking Made Easy
