|3||Dried black mushrooms|
|1 cup||Cooked chicken|
|¼ cup||Smoked ham|
|2 cups||Chinese cabbage|
1. Soak dried mushrooms.
2. Slice cooked chicken and soaked mushrooms. Shred ham and Chinese cabbage.
3. Heat oil. Add cabbage and stir-fry to soften (about 3 minutes).
4. Add chicken, ham and mushrooms; stir-fry ½ minute more. Add stock and salt and heat quickly.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken mixture. Arrange as a topping over noodles in soup and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .