PORK CHOW MEIN
This version of chow mein uses Chinese five-spice powder which, even in small quantities, gives a very strong flavor, Serve 4

Ingredients:

1 pound lean, boneless pork, cut into very thin 1-2 inch squares
2 tsp sesame oil
1 garlic clove
2 tbsp soy sauce
6 tbsp dry sherry pinch of five-spice powder
2 tbsp cornstarch
12 ounces fresh Chinese egg noodles
2 tbsp oil
1 onion, halved abd thinly sliced
1 green bell pepper, seeded, quartered lengthwise and thinly sliced
7-once can bamboo shoots, drained and sliced
2/3 cup chicken broth

Preparation:

1. Place the pork in a basin. Add the sesame oil, garlic, soy sauce, and 2 tablespoons of sherry. Mix in the five-spice powder, cover, and leave to marinate for 2 hours.
2. Remove the pork from the marinade and reserve the liquid. Place the meat in a plastic bag, add the cornstarch and shake the bag, holding it closed, to coat the meat evenly. Cook the noodles in boiling salted water for 3 minutes, then drain them, rinse under cold water, and set aside.
3. Heat the oil in a wok or large skillet. Add the pork and stir-fry over fairly high heat until the pieces are evenly and lightly browned. Srir in the onion and bell pepper and continue to stir-fry for 5 minutes, until the pork is well cooked and the vegetables are softened very slightly. Stir in the bamboo shoots.
4. Mix the remaining sherry and broth into the reserved marinade, then pour this over the meat mixture. Bring to a boil, stirring, then add the noodles to the pan and mix well until heated through.

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