from the Leeann Chin ckbk, a pretty well known restaurant in the
upper midwest.

Cantonese Chow Mein

6 med. dried black mushrooms
1 lb beef boneless round steak
1 T vegetable oil
1 tsp salt
1 tsp cornstarch
1 tsp soy sauce, light or dark
Dash of white pepper

16 oz bean sprouts
4 oz pea pods
2 green onions (with tops)
2 T cornstarch
1/2 tsp sugar
2 T cold water

2 qts water
1 pkg Chinese egg noodles
1/4 C vegetable oil

3 T vegetable oil
1 tsp finely chopped gingerroot
1 tsp finely chopped garlic

3 T vegetable oil
1/2 C sliced canned bamboo shoots
1 tsp salt
1 C chicken broth
2 T oyster sauce

Soak mushrooms in warm water until soft, about 30 min., drain.
Rinse in warm water, drain. Remove & discard stems, cut caps into
thin slices. Trim excess fat from beef, shred beef (see below).
Toss beef, 1 T vegetable oil, 1 tsp salt, 1 tsp cornstarch, the
soy sauce & white pepper in glass or plastic bowl. Cover &
refrigerate 20 min.

Rinse bean sprouts in cold water, drain. Remove strings from pea
pods. Place pea pods in boiling water. Cover & cook 1 min.,
drain. Immediately rinse under running cold water, drain. Cut
green onions into 2-in. pieces. Mix 2 T cornstarch, the sugar
& 2 T water.

Heat 2 qts water to boiling in Dutch oven. Stir in noodles. Cook
uncovered over medium heat until moodles are soft & can be
separated, about 5 min., drain. Heat wok until 1 or 2 drops of
water bubble & skitter when sprinkled in wok. Add 1/4 C
vegetable oil, rotate wok to coat side. Cook & stir noodles over
med. heat until light brown, Keep noodles warm in 300 deg. oven.

Add 3 T vegetable oil to wok, rotate to coat side. Add beef,
gingerroot & garlic, stir-fry until beef is brown, about 3 min.
Remove beef from wok.

Add 3 T vegetable oil to wok, rotate to coat side. Add
mushrooms, bean sprouts, bamboo shoots & 1 tsp salt, stir-fry
1 min. Stir in chicken broth & oyster sauce, heat to boiling.
Stir in cornstarch mixture, cook & stir until thickened, about
10 sec. Stir in beef & pea pods. Heat until beef is hot, about
1 min. Serve over noodles, garnish w/green onions. Serves 8

Shredding Meat:

1. Cut meat with the grain into long strips about 2 in. wide.

2. Cut each strip across the grain in 1/8 in slices.

3. To shred meat, stack slices & cut into thin strips.

Hope this is the recipe you were looking for.