Shrimp and Pork Shu Mai with Pan Fried Noodles **

Recipes from Me

I had brunch with a friend today. So, I made some shrimp and pork shu mai and some pan fried noodles.

Shrimp and Pork Shu Mai

3 dried Chinese black mushrooms
6 ounces peeled deveined large shrimp
1 green onion
1 teaspoon minced ginger
3/4 cup ground pork
1 tablespoon oyster sauce
1 teaspoon Mirin
1 teaspoon sesame oil
1/2 teaspoon granulated sugar
about 20 gyoza wrappers (or won ton wrappers cut into circles)

1. Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.

2. Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.

3. Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.

4. Steam over boiling water until the filling is cooked through (5 to 10 minutes).

Pan Fried Noodles

1 package fresh egg noodles
1 deep fryer set up according to directions
1 teaspoon olive oil
1 c thinly sliced beef
1/2 c fresh shrimp, peeled and de-veined
1/2 c Chinese black mushroom (reconstituted)
1 carrot, peeled and sliced into 1-inch pieces
1 bunch of broccoli, cleaned and the florets sliced to bite-size pieces
1 small onion, sliced into wedges
1 tablespoon oyster sauce
1 teaspoon soy sauce
salt and pepper to taste
1 tablespoon tapioca starch mixed with 1/4 cup water

1. Set up the deep fryer according to manufacturer's directions. Deep fry the the egg noodles 3-5 minutes, drain and set aside.

2. In a large wok, add the olive oil. Heat over medium-high heat until hot. Add the beef and stir-fry 1 minute. Add the mushrooms, carrot, and broccoli, stir-fry 2 minutes. Add the onion and shrimp, stir fry another 2 minutes. Add the oyster sauce, soy sauce, salt and pepper, stir and taste. Add more salt and pepper as needed. Stir the tapioca starch and water mixture, add too the wok. The sauce will thicken. Turn off heat. Pour over the egg noodles and serve.