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1
Put dry mushrooms and wood ears in water for a couple of hours until the mushrooms are soften and the wood ears are expanded.
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2
Wash them with clean water and make sure there is no sand there.
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3
Slice mushrooms and wood ears into thin strips.
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4
Put rice sticks in a big bowl and cover them with water.
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5
They will become soft in 30 minutes.
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6
Use scissors to cut them into half.
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7
Drain the water.
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8
Peel the shells of the shrimp and use a knife to cut open the top of shrimp to remove the black line.
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9
Wash the shrimp with water.
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10
Pat dry the shrimp using a paper towel and put them in the refrigerator.
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11
Slice the pork into thin strips and marinate in a bowl with the 1 tbsp cornstarch, 1 tsp salt, soy sauce and ginger.
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12
Set aside.
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13
Remove the skin of the carrot and shred it into thin strips.
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14
Cut cabbages into thin strips and wash the bean sprouts.
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15
Slice the green onions side ways into thin strips.
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16
When ready to cook, remove the shrimp from the refrigerator.
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17
Combine 1 tsp salt and 1 tbsp cornstarch in a bowl and mix in the shrimp (use your hand).
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18
In a large deep frying pan, heat oil, and stir fry the shrimp in high heat.
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19
When the shrimp have started to turn pink, add Shaoxing wine and keep stir-frying them until all have turned color.
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20
Take them out and put it aside.
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21
Heat 1 tbsp oil and stir-fry the pork strips.
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22
Stir-fry until the pork is fully cooked (5-7 minutes).
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23
Remove the meat and set aside.
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24
Drain the oil.
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25
Heat 1 tbsp oil and stir-fry mushrooms.
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26
Add a pinch of salt and 1 tsp soy sauce.
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27
Stir fry for 2-3 minutes, adding the green onions about half way.
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28
Remove the mushrooms and set aside.
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29
Heat 1 tbsp oil and stir-fry carrots and cabbages and 1 tsp salt.
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30
Stir-fry until carrots are soft (2-3 minutes).
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31
Add bean sprouts and keep stir frying them.
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32
Add 1 tbsp soy sauce.
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33
Add chicken broth, cover and simmer until the broth boils.
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34
Add the rice noodles and the mushrooms.
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35
Mix well.
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36
Turn to low heat, cover and cook for 5-7 minutes.
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37
Add the pork and check to see if the noodles are soft and moist.
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38
If they are a bit too dry and all the liquid is gone, add a little water.
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39
Cover and simmer for another 5 minutes.
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40
Serve in a large platter with the shrimp on top.
