4 Dried black mushrooms
1 c Roast pork
1/2 c Celery
1 c Chinese cabbage
1/2 c Bamboo shoots
1/2 c Bean sprouts
6 Snow peas
2 Slices fresh ginger root
1 Garlic clove
2 tb Oil
1 tb Sherry
1/2 c Stock (chicken)

Direction:
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

Variations:
Substitute cooked beef, ham, chicken, duck, crabmeat, lobster or shrimp.

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!
 

*** For Details about Ingredients , check your nearest Chinese Store.