- 4 dried Chinese mushrooms
- ¼ cup hot water (don’t discard the water)
- 1 pork tenderloin, about 1 lb
- 2 teaspoons cornstarch
- ½ teaspoon salt
- Chinese noodles (we like Rooster Brand noodles, and use 1-2 squares per person — these are not really “instant” noodles)
- 2 Tablespoons vegetable oil
- 1 slice fresh ginger, minced or shredded
- 2 cloves garlic, minced
- 1 cooking onion, cut into bite-sized pieces
- 1 large stem of broccoli, cut into bite-sized pieces
- 1 large carrot, shredded
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Asian sesame oil
Soak mushrooms in the ¼ cup hot water until soft, about 15 minutes. Drain, reserving liquid (pour through a paper towel to sieve, if desired). Remove and discard mushroom stems. Cut caps into shreds or tiny pieces. To reserved mushroom water, add the soy sauce and oyster sauce.
Slice tenderloin horizontally, with the grain, so that you have two long pieces. Cut these against the grain, into strips about 1/4 “ thick.
In a bowl, toss pork tenderloin with cornstarch and salt.
Meanwhile, in a large pot of boiling water, cook the noodles until just tender, according to the package directions, or 5 to 7 minutes.
In a wok, heat vegetable oil until just smoking. Add ginger and garlic and stir-fry until fragrant, about 20 seconds. Add pork and stir-fry until meat loses its pink colour, about 3 minutes.
Mix together the reserved mushroom water, the soy sauce, and the oyster sauce, and set aside.
Add all of the vegetables, and the mushrooms. Stir-fry until warmed through, about 1 to 2 minutes.
Add the sauce mixture, and the noodles. Toss and stir-fry, coating to mix, until noodles are hot, about 3 minutes. Drizzle with sesame oil and serve.