Pork Soong

• Pork Soong
• 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
• Sauce
• 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
• Noodles
• 1 (1 ounce) package cellophane noodle
• 1 quart oil

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.

soong, oil, pork tenderloin, green onion, bamboo shoot, water chestnut, snow peas, sauce, chicken broth, sherry, soy sauce, oyster sauce, sugar, cornstarch, salt, noodles, noodle, oil

Taken from www.food.com/recipe/pork-soong-64995 (may not work)