| | **** NO E ***** Karen Adler FNGP13B. Yield: 6-8 servings |
| 1/2 | lb | Fresh pork butt |
| 2 | tb | Fresh ginger cut into thin slivers |
| 4 | | Dried mushrooms |
| 1/2 | c | Bamboo shoots |
| 1 | | Red bell pepper |
| 1 | sm | Onion; cut in small wedges |
| 2 | | Green onions; shredded and cut into 1-inch lengths |
| 1 | md | Zucchini |
| 2 | | Garlic cloves; crushed |
| 1 | | Ginger chunk; crushed size of a quarter |
| 4 | tb | Oil |
| 1 | lb | Homemade egg noodles* |
| | MEAT MARINADE |
| 2 | ts | Cornstarch |
| 1 | ts | Sugar |
| 1 | tb | Light soy sauce |
| 1 | ts | Sherry |
| | SAUCE MIXTURE |
| 4 | ts | Cornstarch |
| 1 | c | Chicken broth |
| 2 | tb | Oyster sauce |
| | NOODLE SEASONINGS |
| 2 | tb | Oil |
| 1 | tb | Sesame oil |
| 2 | tb | Oyster sauce |
| 1 1/2 | tb | Light soy sauce |
| 1 1/2 | ts | Vinegar |
