Stir-Fried Pork with Napa, Shitake, and Bamboo

Ingredients

• 8 ounces noodles
• 8 ounces pork shoulder
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon light soy sauce
• 1 teaspoon Shaoxing rice wine
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 3 Tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 head Napa cabbage, shredded
• 4 dried shittake mushrooms
• 1/2 cup bamboo shoots, cut into 1/4 inch julienne
• 1/2 teaspoon salt, or to taste
• Ground white pepper

Directions

In a medium bowl soak the mushrooms in cold water until soften about 30 minutes. Thinly slice the mushrooms and set aside.

Boil the noodles according to package directions. Rinse quickly with cold water, toss with some oil, and set aside.

Cut pork into thin matchstick slivers, about 1/4 thick. Mix together the cornstarch, soy sauce, rice wine, salt, and sugar. Add the pork and stir to coat. Set aside.

Heat wok over high heat. Swirl in 2 tablespoons of vegetable oil and add the pork. Cook undisturbed for 15 seconds, letting the pork brown slightly. Then stir-fry for 1 minute longer until pork is tender. Set aside.

Pour in remaining vegetable oil and add garlic, cabbage, bamboo shoots, and shittake. Stir-fry for 2 to 3 minutes until vegetables are cooked through. Add the noodles and pork into the wok and stir-fry to mix, adding salt and pepper to taste. Serve immediately.