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1
Soak dry mushrooms.
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2
Slice roast pork, celery, cabbage and bamboo shoots.
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3
Blanch bean sprouts.
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4
Stem snow peas.
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5
Shred ginger root and crush garlic.
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6
Heat oil.
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7
Add in ginger root and garlic; stir fry to brown lightly.
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8
Add in pork and stir fry a few times.
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9
Then add sherry to blend.
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10
Add in all vegetables except snow peas and stir fry 1 minute more.
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11
Add in stock and heat quickly.
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12
Then cook,covered, 3 min over medium heat.
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13
Stir in snow peas.
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14
Combine mix with tossed noodles (*See below) Variations: Substitute cooked beef,ham, chicken, duck, crabmeat, lobster or possibly shrimp.
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15
You can also add in shredded green onion to the garlic/ginger mix.
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16
I use Shaoxing wine instead of sherry, that is more authentic.
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17
*To cook noodles, prepare boiling water with a little salt.
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18
Add in noodles and cook till barely done.
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19
Drain and rinse with cool water to stop cooking.
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20
Separate noodles with a fork, then toss them with a little sesame oil or possibly peanut oil and set aside till they are ready to go into your stir-fry for the final heat.
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21
You will want about a lb.
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22
of noodles for the above recipe.
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23
This recipe is simply aguideline for a dish which can be varied in a thousand ways!
