Cantonese Chow Mein

• 1 cup chicken broth
• 4 teaspoons cornstarch
• 3 tablespoons dry sherry
• 2 tablespoons light soy sauce
• 1 teaspoon black bean sauce
• 1 tablespoon cooking oil
• 12 ounces ground pork
• 3 garlic cloves, minced
• 1 red pepper, cubed
• 1 lb fresh white mushroom, quartered
• 3/4 cup celery, sliced
• 1 cup pea pods
• 5 green onions, thinly sliced
• Pan-Fried Noodles
• 8 ounces Chinese egg noodles
• 10 cups boiling water
• 1 1/2 tablespoons cooking oil
• 1 tablespoon light soy sauce

1. Stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside.
2. Cook noodles in boiling water for 2 minutes and drain.
3. Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning.
4. Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside.
5. Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute.
6. Add red pepper, mushrooms and celery and stir-fry for 2 minutes.
7. Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened.
8. Arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.

chicken broth, cornstarch, sherry, soy sauce, black bean sauce, cooking oil, ground pork, garlic, red pepper, fresh white mushroom, celery, pods, green onions, pan, egg noodles, boiling water, cooking oil, soy sauce

Taken from www.food.com/recipe/cantonese-chow-mein-117128 (may not work)