Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh thin noodles
Peanut oil
2/3 c Chicken broth

------------------PORK AND VEGETABLE SAUCE-----------------------
2 tb Peanut oil
1 lb Bok choy -- cut into 2-in
Sectio
1/2 lb Barbecued pork strips
1/2 c Chicken broth
1 tb Thin soy sauce
1 tb Chinese rice wine -- =OR=-
Dry sherry
1 tb Oyster sauce
1 tb Cornstarch -- dissolved in
2 tb Cold chicken broth

BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch
and to loosen them up (about 2 minutes). Drain them well. Scatter the
noodles in a baking pan. Use a pair of chopsticks and your hands to
untangle them as much as possible. Put a layer Add more oil around
the edge if it seems to be sticking. To serve, slide it out onto a
plate and use it as a base for any dish with sauce.

TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok.
When it is hot, add the bok choy and stir-fry to coat with oil. Add
the pieces of pork and stir-fry to heat through. Add the broth. Stir
in the soy sauce, rice wine or sherry, and oyster

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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