1/2 lb. fresh pork butter (can use butterfly chops) MEAT MARINADE: 2 tsp. cornstarch
1 tsp. sugar
1 tsp. soy sauce
1 tsp. cooking wine VEGETABLES: 1 tbsp. fresh ginger (cut very fine)
5 or 6 lg. mushrooms
1/2 c. bamboo shoots
1 red bell pepper or carrot
1 sm. onion, cut in wedges
2 green onion, shredded
1 med. zucchini or celery, cut in 1" strips SAUCE MIXTURE: 4 tsp. cornstarch
1 c. chicken broth
2 tbsp. oyster sauce or soy sauce
2 cloves garlic, crushed
1/4 tsp. ginger
4 tbsp. peanut oil SEASONING FOR NOODLES: 1 lb. fresh egg noodles
2 tbsp. oil (peanut)
1 tbsp. sesame oil
2 tbsp. oyster oil or soy sauce
1 1/2 tbsp. soy sauce
1 1/2 tsp. vinegar Cut pork into thin strips. Mix with meat marinade for 1/2 hour. Slice mushrooms, bamboo shoots (can use cabbage here), red pepper and zucchini into thin strips. Mix sauce. Parboil noodles for 3 minutes. Rinse and drain. Bring another pot of water to boil and keep hot. COOKING: Heat 2 tablespoons oil in wok. Stir fry all vegetables together for 2 to 3 minutes; sprinkle on a little salt and 1 teaspoon of sugar; set aside. Add 2 tablespoons oil and stir fry pork until done. Add sauce mixture. Stir until thickened; add the vegetables. Stir until well mixed. Put noodles into hot pot of water for 10 to 15 seconds, just to heat. Drain. Put back in pot, add noodle servings. Serve meat and vegetables over noodles. (You can serve over rice.) | 
