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!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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