8 Chinese bean cakes, slice each into 6
1/2 c. uncooked ham
1/4 c. green onions, cut into 3/4 inch
1/2 lb. Chinese snow peas, remove tips and strings, wash and drain
1 c. bamboo shoots, sliced 1/4 x 1 x 1 inch
2 tsp. water
1/2 c. sliced water chestnuts
2 tbsp. vegetable oil
1/2 tsp. MSG
1/2 tsp. salt
2/3 c. chicken stock
2 tbsp. Min See Jeung bean sauce

In a preheated wok, pour vegetable oil and bring to sizzling point and add sliced pork or ham. Brown meat at medium high heat for 5 minutes. Add sliced bean cakes, bamboo shoots, water chestnuts, snow peas, green onions, Min See Jeung bean sauce and turn and mix gently at medium high heat for 10 minutes, making sure bean cakes are not broken up. Add MSG, salt and chicken stock. Continue to turn and mix gently at high heat for 5 minutes until very hot. Gradually add the cornstarch to the water and make a paste. Turn and mix for a few seconds until sauce thickens sufficiently to coat ingredients. 3 to 4 servings.