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Instructions |
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1.
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Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style.
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2.
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Cut Barbecued pork into very thin slices.
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3.
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Break branches off center stock of bok choy. Remove and discard any flowers. Peel outer covering off of center stock. Cut bok choy diagonally into 2 inch lengths.
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4.
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Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain and set aside. Discard the stock, as it will be quite oily!
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5.
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Heat wok, add 1 tablespoon oil and stir-fry bok choy, bean sprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon salt and 1/2 teaspoon sugar. Remove and set aside.
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6.
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Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes; then, add the oyster sauce. Mix well.
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7.
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Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed.
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8.
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Add thickening made by mixing the cornstarch with the cold water. Cook for 1 minute, and serve.
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(1 vote)
