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Glass Noodles, Belly Pork and Puffs


Glass Noodles, Belly Pork and Puffs
2 Tablespoons vegetable oil
1-ounce packet or transparent noodles, soaked until soft, drained, water discarded
10 dried small shiitake mushrooms, soaked until soft in one cup warm water, reserve the water, and cut each mushroom in quarters
5 slices fresh ginger, slivered
5 scallions, angle-slivered
10 fried tofu puffs, each angle cut in half
1 cup choy sum, stems cut into one-inch pieces, leaves separated
1 Tablespoon dark soy sauce
1/4 pound belly pork, diced into small pieces
½ cup coriander leaves

1. Heat wok or fry-pan, add the oil, then the soaked noodles and the mushrooms, for two minutes.
2. Add ginger and scallion to the pan, and stir-fry for two minutes, then set this aside.
3. Add taro puff pieces, and stir-fry them for one minute, then add the choy sum stems and stir-fry for another minute before adding soy sauce and belly pork pieces and fry them until crisp; about two minutes.
4. Now add the choy sum leaves, and in one minute, then return the set aside ingredients to the pan, stir once, and serve in a pre-heated bowl.

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