Pork and Shrimp Soup Recipe
Ingredients
| Egg noodles | 3/4 Pound, cooked | |
| Oil | 4 Tablespoon | |
| Onion | 1 Small, thinly sliced | |
| Ginger slice | 2 , finely chopped | |
| Lean pork | 1/2 Pound, finely shredded | |
| Chinese mushrooms | 2 Ounce, shredded | |
| 1/2 Chinese cabbage, shredded and blanched | ||
| Bean sprouts | 1/4 Pound | |
| Shrimp | 1/4 Pound | |
| Soy sauce | 3 Tablespoon | |
| Chicken stock | 4 Cup (16 tbs) | |
Directions
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 1/2 minutes. Remove from heat and keep warm.
3 Bring stock to a boil. Add half the pork mixture and bring to a boil again. Add noodles and heat through. Serve soup topped with remaining hot pork mixture.
2 Add mushrooms, cabbage, bean sprouts and shrimp; stir-fry for 2 minutes. Stir in soy sauce and stir-fry a further 1 1/2 minutes. Remove from heat and keep warm.
3 Bring stock to a boil. Add half the pork mixture and bring to a boil again. Add noodles and heat through. Serve soup topped with remaining hot pork mixture.
Chef
