---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Bar-b-q, Vegetables, Ethnic, Chinese
       Yield: 6 servings
      20 sm Chinese mushrooms (or 1 can
            - sliced mushrooms)
     1/4 lb Chinese barbecued pork
     1/2 lb Bok choy
       1 pk Pre-fried noodles (1/2 lb)
       1 qt Chicken stock
       3 ts Oil
     1/2 lb Bean sprouts
       2    Green onions, slivered
     1/2 ts Salt
     1/2 ts Sugar
       2 tb Oyster sauce
       1 ts Cornstarch
       2 ts Water
   Cook Chinese Mushrooms by boiling in water for 10
   minutes. Rinse, squeeze dry, remove and discard stems;
   cut mushrooms into strips, julienne style.
   Cut Barbecued pork into very thin slices.
   Break branches off center stock of bok choy.  Remove
   and discard any flowers.  Peel outer covering off of
   center stock. Cut bok choy diagonally into 2 inch
   Bring chicken stock to a boil, add noodles, and cook
   for 5 minutes. Drain and set aside.  Discard the
   stock, as it will be quite oily!
   Heat wok, add 1 tablespoon oil and stir-fry bok choy,
   beansprouts, green onions, barbecued pork, and
   mushrooms for 3 minutes, adding 1/2 teaspoon salt and
   1/2 teaspoon sugar. Remove and set aside.
   Heat wok, add 2 tablespoon oil and noodles.  Stir-fry
   for 2 minutes; then, add the oyster sauce.  Mix well.
   Add all other ingredients, EXCEPT cornstarch and 2
   teaspoon water, and toss together water, and toss
   together until well mixed.
   Add thickening made by mixing the cornstarch with the
   cold water. Cook for 1 minute, and serve.
   SOURCE: Chopsticks, Cleaver and Wok.