Instructions: 1. Shred pork. Combine comstarch and sherry; then add to pork and toss to coat.

2. Shred Chinese cabbage, bamboo shoots and fresh mushrooms.

3. Blend remaining cornstarch and cold stock to a paste.

4. Heat oil. Add salt, then pork, and stir-fly until pork loses its pinkness.

5. Add shredded vegetables; stir-fry 1 minute. Add remaining stock and heat quickly. Then cook, covered, over medium heat until done (about 2 minutes).

6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve.

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