Yield: 6 Servings
|20 smalls||Chinese mushrooms (or 1 can sliced mushrooms)|
|¼ pounds||Chinese barbecued pork|
|½ pounds||Bok choy|
|1 pack||Pre-fried noodles (1/2 lb)|
|1 quart||Chicken stock|
|½ pounds||Bean sprouts|
|2 \N||Green onions, slivered|
|2 tablespoons||Oyster sauce|
|\N 1||minute, and serve.|
Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style.
Cut Barbecued pork into very thin slices.
Break branches off center stock of bok choy. Remove and discard any flowers. Peel outer covering off of center stock. Cut bok choy diagonally into 2 inch lengths.
Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain and set aside. Discard the stock, as it will be quite oily! Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding ½ teaspoon salt and ½ teaspoon sugar. Remove and set aside.
Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes; then, add the oyster sauce. Mix well.
Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed.
Add thickening made by mixing the cornstarch with the cold water. Cook for SOURCE: Chopsticks, Cleaver and Wok.