Ingredients:

2 large dried black shitake mushrooms
1 1/4 to 1 1/2 pounds lean pork loin
3 scallions
1/2 cup bamboo shoots
1/2 pound dried or fresh Oriental noodles
1 Tbsp. sesame oil
3 Tbsp. vegetable oil
2 cups fresh bean sprouts, soaked in water and drained
3 Tbsp. sherry
1 Tbsp. oyster sauce
2 Tbsp. soy sauce      

Directions:

Soak the mushrooms in warm water 30 minutes before you start cooking. Squeeze out the water from the mushrooms. Slice the mushrooms, pork, scallions and bamboo shoots into thin julienne strips.

Cook the noodles, drain, rinse in cold water, drain again, and toss with the sesame oil. Set aside.

Heat the vegetable oil in a wok or skillet. Stir fry the pork about 5 minutes until browned, then add the mushrooms. Stir-fry for 1 minute longer. Add the bamboo shoots, scallions, bean sprouts, sherry, and oyster sauce. Mix and stir-fry an additional 4 minutes.