Yield: 2 servings
|4||Dried black mushrooms|
|1 cup||Roast pork|
|1 cup||Chinese cabbage|
|½ cup||Bamboo shoots|
|½ cup||Bean sprouts|
|2||Slices fresh ginger root|
|½ cup||Stock (chicken)|
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!