1. Shell, devein and dice shrimp; then dredge lightly in cornstarch. Sliver pork, or cut in strips. Wash and stem spinach. Mince scallions.

2. Heat oil. Add scallions and stir-fry a few times until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce.

3. Add shrimp, stir-fry until pinkish, then sprinkle with sherry and pepper.

4. Add spinach leaves and stir-fry until dark green and softened, but not limp. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe. Variation: For the spinach, substitute Chinese cabbage stems, cut in 1-1/2 inch sections and blanched.

For Use With Soft-Fried Or

Tossed Noodles

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.