Rou Si Chao Mifen (lamb Fried Rice)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 0.5 (8 ounce) package thin rice sticks (l and w brand)
• 6 -8 dried mushrooms
• 1/2 cup wood ear mushrooms
• 1/4 lb lean lamb
• 2 tablespoons cornstarch, divided
• 3 teaspoons soy sauce, divided
• 3 teaspoons salt, divided
• 2 cups cabbage
• 1 inch fresh ginger, minced
• 1 carrot
• 1/2 lb bean sprouts
• 2 green onions
• 10 -15 medium shrimp
• 3 tablespoons vegetable oil, divided
• 1 tablespoon shaoxing
• 1 (32 ounce) can chicken broth

Recipe

• 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. wash them with clean water and make sure there is no sand there. slice mushrooms and wood ears into thin strips.
• 2 put rice sticks in a big bowl and cover them with water. they will become soft in 30 minutes. use scissors to cut them into half. drain the water.
• 3 peel the shells of the shrimp and use a knife to cut open the top of shrimp to remove the black line. wash the shrimp with water. pat dry the shrimp using a paper towel and put them in the refrigerator.
• 4 slice the lamb into thin strips and marinate in a bowl with the 1 tbsp cornstarch, 1 tsp salt, soy sauce and ginger. set aside.
• 5 remove the skin of the carrot and shred it into thin strips. cut cabbages into thin strips and wash the bean sprouts. slice the green onions side ways into thin strips.
• 6 when ready to cook, remove the shrimp from the refrigerator. combine 1 tsp salt and 1 tbsp cornstarch in a bowl and mix in the shrimp (use your hand).
• 7 in a large deep frying pan, heat oil, and stir fry the shrimp in high heat. when the shrimp have started to turn pink, add shaoxing and keep stir-frying them until all have turned color. take them out and put it aside.
• 8 heat 1 tbsp oil and stir-fry the lamb strips. stir-fry until the lamb is fully cooked (5-7 minutes). remove the meat and set aside. drain the oil.
• 9 heat 1 tbsp oil and stir-fry mushrooms. add a pinch of salt and 1 tsp soy sauce. stir fry for 2-3 minutes, adding the green onions about half way. remove the mushrooms and set aside.
• 10 heat 1 tbsp oil and stir-fry carrots and cabbages and 1 tsp salt. stir-fry until carrots are soft (2-3 minutes). add bean sprouts and keep stir frying them. add 1 tbsp soy sauce.
• 11 add chicken broth, cover and simmer until the broth boils.
• 12 add the rice noodles and the mushrooms. mix well. turn to low heat, cover and cook for 5-7 minutes.
• 13 add the lamb and check to see if the noodles are soft and moist. if they are a bit too dry and all the liquid is gone, add a little water. cover and simmer for another 5 minutes.
• 14 serve in a large platter with the shrimp on top.