Chow Mein With Shrimp And Pork - cooking recipe

Ingredients

1/2 lb chinese noodles, fresh
9 tablespoons oil
4 ounces shrimp, shelled and deveined
1 1/4 teaspoons salt
1/2 teaspoon cornstarch
1/2 lb lean pork, shredded
1 tablespoon sherry wine
2 tablespoons light soy sauce, light
1/2 teaspoon sugar
1/2 lb bok choy
1/4 lb mushroom, sliced
2 tablespoons chicken stock
1 teaspoon cornstarch, dissolved in 2 teaspoons water

Preparation

Drop noodles into boiling water and boil for five minutes.
Rinse under cold water; drain.
Mix with 1 tablespoon oil.
Set aside.
Mix shrimp with 1/4 teaspoon salt and cornstarch.
Heat 1 tablespoon oil to 400\u00b0F in wok and stir fry shrimp until they turn pink, about 1 minute; remove.
Heat 2 tablespoons oil to 400\u00b0F.
Stir fry pork until color changes.
Add sherry, 1 tablespoon soy sauce and sugar.
Stir fry 1 minute; remove.
Heat 2 tablespoons oil to 400\u00b0F.
Stir fry bok choy 1 minute.
Add pork, mushrooms, 1 teaspoon salt, and 1 tablespoon soy sauce.
Add stock; cook 3 minutes.
Thicken with dissolved cornstarch.
Pour in shrimp and bring to boil.
Remove.
Heat 3 tablespoons oil to 400\u00b0F.
Turn down to 350\u00b0F and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake).
Cook 5 minutes on each side.
Remove to platter.
Place cooked mixture on top of noodles.