Ingredients Jump to Instructions ↓

  1. 4 Dried black mushrooms

  2. 1 cup Roast pork

  3. 1/2 cup Celery

  4. 1 cup Chinese cabbage

  5. 1/2 cup Bamboo shoots

  6. 1/2 cup Bean sprouts

  7. 6 Snow peas

  8. 2 Slices fresh ginger root

  9. 1 Garlic clove

  10. 2 tablespoons Oil

  11. 1 tablespoon Sherry

  12. 1/2 cup Stock (chicken)

Instructions Jump to Ingredients ↑

  1. Soak dried mushrooms. Slice roast pork, celery, cabbage and bamboo shoots. Blanch bean sprouts. Stem snow peas. Shred ginger root and crush garlic. Heat oil. Add ginger root and garlic; stir fry to brown lightly. Add pork and stir fry a few times. Then add in sherry to blend. Add all vegetables except snow peas and stir fry 1 minute more. Add stock and heat quickly. Then cook,covered, 3 minutes over medium heat. Stir in snow peas. Combine mixture with tossed noodles (*See below) Variations: Substitute cooked beef,ham, chicken, duck, crabmeat, lobster or shrimp. You can also add shredded green onion to the garlic/ginger mixture. I use Shaoxing wine instead of sherry, which is more authentic. *To cook noodles, prepare boiling water with a little salt. Add noodles and cook until barely done. Drain and rinse with cold water to stop cooking. Separate noodles with a fork, then toss them with a little sesame oil or peanut oil and set aside until they are ready to go into your stir-fry for the final heat. You will want about a pound of noodles for the above recipe. This recipe is simply a guideline for a dish that can be varied in a thousand ways!


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