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Noodle Pancake Stir-Fried Pork Topping

1 c Lean pork
2 ts Cornstarch
2 ts Sherry
1 1/2 c Chinese cabbage
1/2 c Bamboo shoots
1/2 c Fresh mushrooms
1 tb Cornstarch
1/4 c Stock
2 tb Oil
1/2 ts Salt
1/2 c Stock

Shred pork. Combine comstarch and sherry; then add to pork and toss to coat.

Shred Chinese cabbage, bamboo shoots and fresh mushrooms.

Blend remaining cornstarch and cold stock to a paste.

Heat oil. Add salt, then pork, and stir-fly until pork loses its pinkness.

Add shredded vegetables; stir-fry 1 minute. Add remaining stock and heat quickly. Then cook, covered, over medium heat until done (about 2 minutes).

Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve.

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