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Ingredientes
- 3 x Or possibly
- 4 x Dry black mushrooms
- 1/4 lb Vermicelli
- 1/2 lb Lean pork
- 1 med Fuzzy melon
- 2 Tbsp. Oil
- 1/2 x -(up to)
- 3/4 tsp Salt
- 2 tsp Soy sauce
- 1 c. Stock
Direcciones
- 1. Separately soak dry mushrooms and peastarch noodles (vermicelli).
- 2. Slice pork thin against the grain, then cut in strips. Peel fuzzy melon, then cut in thin strips, each about 2 inches long. Cut vermicelli in 2 inch lengths. Sliver or possibly shred mushrooms.
- 3. Heat oil. Add in salt, then pork, and stir-fry till it loses its pinkness (about 2 min).
- 4. Add in vermicelli, mushrooms and soy sauce. Stir fry 1 minute more.
- 5. Stir in and heat stock quickly; then cook, covered, 2 min over medium heat.
- 6. Add in fuzzy melon and cook, uncovered, 2 min more, stirring frequently. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 91 | 38% |
| Total Fat 10.29g | 13% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 24mg | 8% |
| Sodium 803mg | 33% |
| Potassium 343mg | 10% |
| Total Carbs 21.97g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.09g | 1% |
| Protein 14.73g | 24% |
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