Instructions: 1. Soak dried mushrooms.

2. Slice pork thin or cut in strips. Slice celery, onion and soaked mushrooms. Cut scallion stalks in 1-inch sections.

3. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce and sugar and blend in.

4. Add celery, onion and mushrooms; stir-fry 2 minutes more.

5. Add stock and heat quickly. Cook, covered, another 2 to 3 minutes over medium heat. Then combine with soft-fried or tossed noodles, as indicated in main recipe. VARIATIONS:
1. Shred the pork and vegetables. Omit the stock and additional cooking in step 5.

2. In step 2, dredge the pork in a mixture of 1 tablespoon cornstarch and 1 tablespoon soy sauce. Omit the soy sauce at the end of step 3.

3. At the end of step 3, also blend in 1 tablespoon sherry.

4. In step 4, add with the other vegetables 1 cup Chinese cabbage stems, sliced; and/or 4 water chestnuts, sliced.

5. After step 4, add 4 snow peas, cut in half.

6. Omit the soy sauce in step 3. After step 4, add a mixture of 1 tablespoon soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and a few drops of sesame oil. Continue stir-frying until pork is cooked through and vegetables are done. Omit step 5.

FOR USE WITH SOFT-FRIED OR

TOSSED NOODLES

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