Instructions: 1. Separately soak dried mushrooms and peastarch noodles (vermicelli).

2. Slred pork or cut in strips. Combine cornstarch, soy sauce and sherry; then add to pork and toss to coat.

3. Shred celery, ginger root and soaked mushrooms. Cut scallions in 2-inch sections; cut vermicelli in 2-inch lengths.

4. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add pork and stir-fry until it loses its pinkness.

5. Add mushrooms and celery. Stir-fry 1 to 2 minutes more.

6. Stir in and leat stock quickly; then cook, covered, 2 minutes over medium heat.

7. Stir in vermicelli to leat through and blend flavors (about 2 minutes). Then stir in scallions and serve.

VARIATIONS: For the pork, substitute crabmeat; stir-fry in step 4 only to heat through.

In step 5, add 1 cup Chinese cabbage stems, shredded.

After step 5, add the vermicelli and stir-fry 1 minute. Then add the stock and simmer, covered, 3 to 4 minutes. Stir in the scallions and serve.

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