---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Soups, Pork
       Yield: 4 servings
       3 tb Peanut oil
     1/3 lb Pork butt or shoulder,
       1 tb Slivered fresh ginger root
       2 ts Thin soy sauce
       2 ts Dry sherry
     1/4 c  Slivered Szechuan mustard
       4 c  Water
   2 1/2 oz (approx) bean thread noodles
       1 tb Minced fresh coriander
       4    Sprigs of coriander for
       2 ts Sesame oil
   Preparation:  Marinate pork and ginger in thin soy and
   sherry for 30 minutes.  Rinse chunk of Szechuan
   mustard green to remove all traces of chili coating;
   sliver like pork.  The chili flavor will still be
   there, but in delicate balance with the mustard and
   pork.  Soak noodles in warm water for 15 minutes, then
   rinse and drain.
   Stir-fry:  Add oil to hot wok; when it just begins to
   smoke, add pork and ginger mixture.  Stir-fry 30
   seconds.  Add Szechuan mustard green; stir- fry 2
   Soup:  In 2-quart saucepan, boil the water.  Add hot
   pork stir-fry; simmer 3 minutes.  Five minutes before
   serving, bring broth to boil, and add soaked noodles
   and minced coriander.  Simmer 3 minutes or until
   noodles are soft, but not pasty.  Pour into serving
   bowl, garnish with coriander sprigs and sesame oil,
   and serve.
   Posted by Fred Peters.