INGREDIENTS

INSTRUCTIONS

Separately soak dried mushrooms and peastarch noodles (vermicelli).
Slred pork or cut in strips. Combine cornstarch, soy sauce and  sherry;
then add to pork and toss to coat. Shred celery, ginger root  and
soaked mushrooms. Cut scallions in 2-inch sections; cut  vermicelli in
2-inch lengths. Heat oil. Add salt, then ginger root,  and stir-fry a
few times. Add pork and stir-fry  until it loses its  pinkness. Add
mushrooms and celery. Stir-fry 1 to 2 minutes more.  Stir in and leat
stock quickly; then cook, covered, 2 minutes over  medium heat. Stir in
vermicelli to leat through and blend flavors  (about 2 minutes). Then
stir in scallions and serve.  VARIATIONS: For the pork, substitute
crabmeat; stir-fry in step 4  only to heat through.  In step 5, add 1
cup Chinese cabbage stems, shredded.  After step 5, add the vermicelli
and stir-fry 1 minute. Then add the  stock and simmer, covered, 3 to 4
minutes. Stir in the scallions and  serve.  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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Nutrition (calculated from recipe ingredients)
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Calories: 425
Calories From Fat: 159
Total Fat: 17.9g
Cholesterol: 39.3mg
Sodium: 2053.5mg
Potassium: 527.3mg
Carbohydrates: 42.3g
Fiber: <1g
Sugar: 1.5g
Protein: 21.8g