Pork and Noodle Soup with Shiitake and Snow Cabbage

Ingredients

• 6.5 ounce preserved snow cabbage drained well canned
• 1 cup bamboo shoot strips canned drained (most of 1 8-ounce can)
• 1.5 ounces mushroom caps dried ( forest mushrooms)
• 2 inch ginger fresh peeled
• 6 cups low-salt chicken broth 
• 1 pound shanghai noodles fresh
• 12 ounces pork butt trimmed cut into 2-inch-long matchstick-size strips
• 1 tablespoon rice wine dry chinese ( rice wine)
• 1 tablespoon soya sauce 
• 0.8 teaspoon sugar 
• 3 tablespoons vegetable oil divided
• 1 cup water cold

Equipment

• bowl
• frying pan
• sauce pan
• wok

Directions

1. Place shiitake mushrooms in medium bowl.
2. Add 1 cup cold water; let soak until soft, about 1 hour.
3. Drain, reserving soaking liquid. Squeeze mushrooms dry.
4. Cut off stems; discard. Thinly slice caps.
5. Combine broth, ginger, and reserved mushroom liquid in large saucepan; bring to boil. Cover and reduce heat to low.
6. Boil noodles in salted water until tender but still firm to bite, about 3 minutes.
7. Drain; divide among 6 bowls.
8. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water evaporates on contact.
9. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce.
10. Transfer to plate.
11. Add remaining 1 tablespoon oil to same wok (do not clean) over high heat.
12. Add mushrooms; stir-fry 1 minute.
13. Add snow cabbage, bamboo shoot strips, and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.