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

2. Slice pork thin against the grain, then cut in strips. Peel fuzzy melon, then cut in thin strips, each about 2 inches long. Cut vermicelli in 2 inch lengths. Sliver or shred mushrooms.

3. Heat oil. Add salt, then pork, and stir-fry until it loses its pinkness (about 2 minutes).

4. Add vermicelli, mushrooms and soy sauce. Stir fry 1 minute more.

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

6. Add fuzzy melon and cook, uncovered, 2 minutes more, stirring frequently. Serve at once.

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