Chinese: Noodles and Gravy (Yee Mein)

• 20 each mushrooms, chinese small
• 1/4 pound chinese barbeque pork
• 1/2 pound bok choy
• 1 x noodles pre-fried, package (1/2 pound)
• 1 quart chicken broth
• 3 teaspoons vegetable oil
• 1/2 pound mung bean sprouts
• 2 each scallions, spring or green onions slivered
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 2 teaspoons water

1. Cook Chinese Mushrooms by boiling in water for 10 minutes.
2. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style.
3. Cut barbecued pork into very thin slices.
4. Break branches off center stock of bok choy.
5. Remove and discard any flowers.
6. Peel outer covering off of center stock.
7. Cut bok choy diagonally into 2 inch lengths.
8. Bring chicken stock to a boil, add noodles, and cook for 5 minutes.
9. Drain and set aside.
10. Discard the stock, as it will be quite oily!
11. 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.
12. Remove and set aside.
13. Heat wok, add 2 tablespoon oil and noodles.
14. Stir-fry for 2 minutes; then, add the oyster sauce.
15. Mix well.
16. Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed.
17. Add thickening made by mixing the cornstarch with the cold water.
18. Cook for 1 minute, and serve.

mushrooms, chinese barbeque pork, choy, noodles, chicken broth, vegetable oil, bean sprouts, scallions, salt, sugar, oyster sauce, cornstarch, water

Taken from recipeland.com/recipe/v/chinese-noodles-gravy-yee-mein-35780 (may not work)