1 c. roast pork (char siu)
2 c. bean sprouts
1 c. Chinese cabbage
2 tbsp. oil
1 tbsp. oil
1/2 tsp. salt
2 tsp. sherry

Slice roast pork. Blanch bean sprouts. Cut cabbage into 1 inch pieces. Heat oil, then stir-fry the vegetables. Remove from wok. Heat remaining oil; add roast pork, sherry and salt. Stir-fry briefly, then return vegetables only to heat. Either top soft-fried noodles for chow mein or mix with noodles for lo mein.