4 Dried black mushrooms
1 c Roast pork
1/2 c Celery
1 c Chinese cabbage
1/2 c Bamboo shoots
1/2 c Bean sprouts
6 Snow peas
2 Slices fresh ginger root
1 Garlic clove
2 tb Oil
1 tb Sherry
1/2 c Stock (chicken)
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!