Pork Supreme Chow Mein San Yan Wong, Hunan Garden

• 3/4 cup thinly sliced pork (the meat of 3 center-cut pork chops)
• 1/4 cup peanut oil
• 1 medium onion, thinly sliced
• 12 snow peas, strings removed
• 1/4 cup bean sprouts
• 3/4 cup celery cabbage, shredded
• 3 water chestnuts, sliced
• 1 rib celery, sliced diagonally
• 18 cup mushrooms, thinly sliced
• 1/4 cup bamboo shoots, sliced
• 1/2 teaspoon sesame oil
• 1/2 cup dry-fried noodles
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 cup chicken broth
• 1/2 teaspoon sesame oil
• 1 tablespoon dry white wine
• 18 teaspoon white pepper
• 1 tablespoon cornstarch

1. Combine all sauce ingredients, mix thoroughly and set aside.
2. Heat wok over high heat for 40 seconds; add peanut oil.
3. When wisp of white smoke appears, add sliced pork and stir until meat lightens in color.
4. Add all vegetables and stir until coated, about 1 to 2 minutes.
5. Add sauce and continue stirring until sauce thickens.
6. Sprinkle sesame oil onto vegetables and mix.
7. Place noodles on serving platter, cover with vegetable and pork mixture and serve.

pork, peanut oil, onion, snow peas, bean sprouts, celery cabbage, water chestnuts, celery, mushrooms, bamboo shoots, sesame oil, noodles, salt, sugar, chicken broth, sesame oil, white wine, white pepper, cornstarch

Taken from cooking.nytimes.com/recipes/5835 (may not work)