Cook Book Recipe

Ingredients;
4.dried Chinese mushrooms
Oil for deep-frying
100g-dried rice vermicelli
100g-fried tofu, cut into matchsticks
4.clove garlic, crushed
1.onion, chopped
200g pork fillet, thinly sliced
1 chicken breast fillet, thinly sliced
8 green beans, sliced on the diagonal
6 spring onions, thinly sliced on the diagonal
8 raw prawns, peeled deveined
30g bean sprout
Fresh coriander leaves to garnish

Sauce:
1-tablespoon soy sauce
3 tablespoons white vinegar
3 tablespoons sugar
3 tablespoons fish sauce
1-tablespoon chilli sauce

Procedure:
Cover the mushrooms with hot water and soak for 20 minutes. Drain, discard the steams and thinly sliced
Fill a wok one third full of oil and heat until a cube of bread browns in 15 seconds. Cook the noodles in batches for 20 seconds, or until puffed and crispy. Drain and cool
Add the tofu to the wok in batches and cook for one minute, or until crisp. Drain. Carefully ladle out all but 2 tablespoons of the oil.
Reheat the wok until very hot. Add the garlic and onion, and stir-fry for 1 minute. Add the pork and stir-fry for 3 minutes, add the chicken, beans, mushroom and half the spring onion, and stir-fry for 2 minutes, or until the chicken has almost cooked through. Add the prawns and stir-fry for 2 minutes, or until just tender. Combine the sauce ingredients in a bowl, add to the wok and stir-fry for 2 minutes, or until the meat and prawn are tender.
Removed from the heat and stir in the bean sprout, tofu and noodles. Garnish with the coriander and the remaining spring onion.