1 c. lean pork
2 tsp. cornstarch
2 tsp. sherry
1 1/2 c. Chinese cabbage
1/2 c. bamboo shoots
1/2 c. fresh mushrooms
1 tbsp. cornstarch
4 oz. chicken stock
2 tbsp. oil
1/2 tsp. salt
1/2 c. stock

Shred pork and combine with cornstarch and sherry, tossing to coat. Shred Chinese cabbage, bamboo and mushrooms. Mix cornstarch and cold stock to a paste. Heat oil, stir-fry pork with salt and vegetables for additional minute. Add remaining stock. Cover wok and cook 2 more minutes over medium heat. Stir in cornstarch paste to thicken. Pour over noodle pancake.