Ingredients
1 (3.85 oz) package bean thread noodles (saifun)
2 dried medium shitake mushrooms
2 Tbsp oil
1/2 lb pork, sliced thin
1 small onion, sliced
1 small carrot, julienned
1/4 cup slivered bamboo shoots
1 lb bean sprouts
1 cup chicken stock
1/4 cup soy sauce
1/2 tsp salt
2 green onions, cut into 1 1/2 inch slivers
Preparation
Soak bean threads until soft, about 1/2 hour in warm water. Remove from water, cut into short lengths and set aside. Soak mushrooms until soft, rinse and slice thin. Heat wok, add oil and cook pork on high heat until done, about 2-3 minutes. Add onions, carrots, mushrooms, bamboo shoots and bean sprouts. Reduce temperature and stir fry for 1/2 minute. Add chicken stock, soy sauce and salt. Add bean threads. Mix all ingredients together and continue to cook until most of the luquid is absorbed. Add green onion just before serving.
Serves 4
