Pork Soong - cooking recipe

Ingredients

Pork Soong
3 tablespoons oil
1/2 lb pork tenderloin, minced fine
1 green onion, chopped
1/2 cup bamboo shoot, shredded
1/2 cup water chestnut, sliced
1/4 lb snow peas, tips removed
Sauce
1/2 cup chicken broth
2 teaspoons dry sherry
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
Noodles
1 (1 ounce) package cellophane noodle
1 quart oil

Preparation

Separate cellophane noodles into four portions.
Heat 1 quart oil to 375.
Add noodles one portion at a time to hot oil.
Remove to paper towels after noodles expand to drain; set aside.
Heat 3 Tablespoons oil in wok.
Add meat and stir fry until cooked (approximately 2-3 minutes) Add bamboo shoot and water chestnut; stir fry one minute.
Add snow peas; stir fry one minute.
Mix sauce ingredients together and add to wok, stirring until thickened.
Serve over noodles.