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. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.