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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3 tablespoons oil |
1/2 lb pork tenderloin, minced fine |
1 green onion, chopped |
1/2 cup bamboo shoot, shredded |
1/2 cup water chestnut, sliced |
1/4 lb snow peas, tips removed |
1/2 cup chicken broth |
2 teaspoons dry sherry |
1 tablespoon soy sauce |
1 tablespoon oyster sauce |
1/2 teaspoon sugar |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1 (1 ounce) package cellophane noodle |
1 quart oil |
Directions:
1. Separate cellophane noodles into four portions.
2. Heat 1 quart oil to 375.
3. Add noodles one portion at a time to hot oil.
4. Remove to paper towels after noodles expand to drain; set aside.
5. Heat 3 Tablespoons oil in wok.
6. Add meat and stir fry until cooked (approximately 2-3 minutes) Add bamboo shoot and water chestnut; stir fry one minute.
7. Add snow peas; stir fry one minute.
8. Mix sauce ingredients together and add to wok, stirring until thickened.
9. Serve over noodles.
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