| 1 | Soak dried mushrooms. |
| 2 | Slice roast pork, celery, cabbage and bamboo shoots. |
| 3 | Blanch bean sprouts. |
| 4 | Stem snow peas. |
| 5 | Shred ginger root and crush garlic. |
| 6 | Heat oil. |
| 7 | Add ginger root and garlic; stir fry to brown lightly. |
| 8 | Add pork and stir fry a few times. |
| 9 | Then add in sherry to blend. |
| 10 | Add all vegetables except snow peas and stir fry 1 minute more. |
| 11 | Add stock and heat quickly. |
| 12 | Then cook,covered, 3 minutes over medium heat. |
| 13 | Stir in snow peas. |
| 14 | Combine mixture with tossed noodles (*see below) variations: substitute cooked beef,ham, chicken, duck, crabmeat, lobster or shrimp. |
| 15 | You can also add shredded green onion to the garlic/ginger mixture. |
| 16 | I use shaoxing wine instead of sherry, which is more authentic. |
| 17 | *to cook noodles, prepare boiling water with a little salt. |
| 18 | Add noodles and cook until barely done. |
| 19 | Drain and rinse with cold water to stop cooking. |
| 20 | 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. |
| 21 | You will want about a pound of noodles for the above recipe. |
| 22 | This recipe is simply a guideline for a dish that can be varied in a thousand ways |
