May be made with beef or chicken 1 tsp. rice wine 2 tsp. cornstarch 2 tsp. oil

Shred lean pork and marinate with soy sauce, rice wine, and cornstarch for 20 minutes. Add 2 teaspoons oil and mix well before adding to wok.

Soak in plenty of warm water until soft, then pinch off tough part and tear remainder into small parts.

Soak in cold water until spongy (1 to 2 hours), discard tough part of stem, then shred.

Soak in hot water until soft, pinch off tough part, tear into halves lengthwise.

1 med. size carrot, shredded
2 stalks of celery, shredded
3 med. scallions, cut into 1 inch pieces
10 tbsp. oil
2 cloves of garlic, crushed

2 tbsp. soy sauce
1 c. chicken broth
1/4 tsp. salt
1/2 tsp. sugar
1/2 tsp. black pepper
1 tsp. sesame oil
1 tbsp. cornstarch
1 lb. lo mein, (fresh frozen)

Bring 6 to 8 cups of water to a boil, add lo mein and bring to boil; add 1/2 cup cold water and bring to boil. Rinse noodles with cold water in colander. Drain well and add oil to keep from sticking. Heat oil in wok, brown garlic, add mushrooms, stir fry for a few seconds, add pork and marinade, stir fry until pork is brown. Add cloud ears, lily buds, cabbage, carrot and celery. Stir fry for a few minutes. Pour in sauce mixture, bring to a boil, add noodles. Stir fry for a few minutes, add scallions, mix well and serve.