Shrimp and Pork w/ Cellophane Noodles

1/2 lb Shrimp, medium, (24-30/lb)

- wash, shell, devein - dice 1/4 lb Pork, lean; slice

1 Onions; coarsely chopped

1 tb Sherry

1 tb Dark soy

1 ds Pepper

2 tb Oil; for stir frying

6 Dried black mushrooms

- soak in hot water 20 Min. -drain; save 1 c soak liquid -rinse, discard stems, slice 6 oz Cellophane noodles

- soak in hot water 10 Min. - then in cold water 30 Min. 8 c Boiling water

Preparation: - To 8 c of boiling water, add the "soaked" cellophane noodles. Bring water to boil again. Drain & rinse noodles and cut to shorten. - Heat Wok - Add oil and let heat - Add onion; stir fry until translucent - Add pork; stir fry until loses pinkness [2-3] Min. - Add shrimp; stir until pinkish - Add sherry; stir quickly until evaporates - Sprinkle w/ soy & pepper - Add mushrooms; stir fry [2] Min. - Add saved mushroom "soak liquid"; stir in gently - Add noodles; stir in gently - Serve!