dried mushrooms in boiling water for 30 minutes, then drain and squeeze
out any excess water. Remove and discard the stems and shred the caps.
Thinly shred the pork, bamboo shoots, green vegetables and spring
noodles in a pan of salted boiling water for 2-3 minutes if fresh and 10
minutes if dried, then drain and place in four bowls. Bring the stock to
the boil, then reduce the heat to simmering.
Heat a wok
over high heat, add the oil and heat until very hot. Stir fry the pork
and half the spring onions for 1 minute, then add the mushrooms, bamboo
shoots and green vegetable, and stir fry for 1 minute. Add the salt,
sugar, soy sauce, rice wine and sesame oil and blend well.
stock over the noodles and top with the meat mixture and the remaining
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