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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Stir Fried Pork Mixture For Chow Or Lo Mein


4 dried black mushrooms
1/2 lb lean pork
3 celery stalks
1 onion
2 scallion stalks
2 tablespoon oil
1/2 teaspoon salt
2 tablespoon soy sauce
1 teaspoon sugar
1/2 cup stock

1. soak dried mushrooms 2. Slice pork thin or cut in strips. Slice celery, onion and soaked mushrooms. Cut scallion stalks in 1 inch pieces. 3. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce and sugar and blend in. 4. Add celery, onion, and mushrooms; stir-fry 2 minutes more. 5. Add stock and heat quickly. Cook, uncovered, another 2 to 3 minutes over medium heat. then combine with Soft-fried or tossed noodles, as indicated below. VARIATIONS: Shred the pork and vegetables. Omit the stock and additional cooking in step 5. Chinese noodles are distinguised not only by their constituents but by the way they're prepared. The noodles can be cooked, mixed, blended, and combined with just about every variety of meat, seafood, and vegetable. They can be added to soup, either alone, or with various toppings..etc etc LO MEIN means "tossed or mixed noodles" and calls for parboiled noodles (also previously drained dry and chilled) to be added, not to the hot oil and soft- fried as in CHOW MEIN, but directly to the meat and vegetable combinations, which have already been stir-fried. These noodles, tossed or mixed and heated through with the cooked combinations, are moister, having more of a sauce than the CHOW MEIN. Posted by YLR.ROSE [of TEXAS!] from .The Thousand Recipe Chinese Cookbook.