Recipe - Noodle Pancake Stir-Fried Pork Topping

1 cup Lean pork
2 teaspoon Cornstarch
2 teaspoon Sherry
1 One half cup Chinese cabbage
One half cup Bamboo shoots
One half cup Fresh mushrooms
1 tablespoon Cornstarch
One fourth cup Stock
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock

1. Shred pork. Combine comstarch and sherry; then add to pork and toss to
coat.

2. Shred Chinese cabbage, bamboo shoots and fresh mushrooms.

3. Blend remaining cornstarch and cold stock to a paste.

4. Heat oil. Add salt, then pork, and stirfly until pork loses its
pinkness.

5. Add shredded vegetables; stirfry 1 minute. Add remaining stock and heat
quickly. Then cook, covered, over medium heat until done (about 2 minutes).

6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake
and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.