Shanghai Delight

Ingredients

• 1.5 tablespoons balsamic vinegar black chinese
• 1 oz mushroom caps dried
• 2 cloves garlic minced pressed
• 0.3 cup green onions thinly sliced
• 4 cups slivered napa cabbage 
• 1 pound noodles or fresh shanghai-style
• 0.5 pound fat-trimmed boned pork loin cut into matchstick-size slivers
• 2 teaspoons salad oil 
• 1 teaspoon asian sesame oil toasted ()
• 0.3 cup mushroom soy sauce (or 3 tablespoons soy sauce and 1 tablespoon molasses)
• 0.5 teaspoon pepper white

Equipment

• frying pan
• wok

Directions

1. Rinse mushrooms, immerse in hot water, and soak until soft, about 15 minutes. Holding under water, squeeze mushrooms to release grit, then lift mushrooms out and squeeze dry.
2. Cut off and discard stems.
3. Cut mushroom caps into 1/4-inch-wide strips.
4. In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat.
5. Add noodles and cook, stirring occasionally, until barely tender to bite, 4 to 6 minutes.
6. Drain well.
7. Meanwhile, place a wok or 5- to 6-quart pan over high heat. When pan is hot, add salad oil and tilt pan to coat.
8. Add garlic and pork; stir-fry until pork is lightly browned, about 4 minutes.
9. Add cabbage and stir just until it begins to wilt, 1 to 2 minutes.
10. Add noodles, mushrooms, soy sauce, vinegar, sesame oil, and pepper. Stir until noodles are hot, about 3 minutes.
11. Transfer to plates.
12. Sprinkle with onions.