INGREDIENTS

INSTRUCTIONS

Soak dried mushrooms. Slice pork thin or cut in strips. Slice celery,
onion and soaked mushrooms. Cut scallion stalks in 1-inch sections.
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. Add celery, onion and
mushrooms; stir-fry 2 minutes more. Add stock and heat quickly. Cook,
covered, another 2 to 3 minutes over medium heat. Then combine with
soft-fried or tossed noodles, as indicated in main recipe.  VARIATIONS:
Shred the pork and vegetables. Omit the stock and  additional cooking
in step 5. In step 2, dredge the pork in a mixture  of 1 tablespoon
cornstarch and 1 tablespoon soy sauce. Omit the soy  sauce at the end
of step 3. At the end of step 3, also blend in 1  tablespoon sherry. In
step 4, add with the other vegetables 1 cup  Chinese cabbage stems,
sliced; and/or 4 water chestnuts, sliced.  After step 4, add 4 snow
peas, cut in half. Omit the soy sauce in  step 3. After step 4, add a
mixture of 1 tablespoon soy sauce, 2  tablespoons sherry, 2 slices
fresh ginger root, minced, and a few  drops of sesame oil. Continue
stir-frying until pork is cooked  through and vegetables are done. Omit
step 5.  FOR USE WITH SOFT-FRIED OR  TOSSED NOODLES  From <The Thousand
Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

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