*Noodles with Meat Sauce, Shanghai Style

4 cloves garlic, minced
1 teaspoon dry sherry
1 large onion, diced

1 pound ground beef
1/2 cup green pepper

3 Tablespoons oil

Sauce:  1/4 cup hoisin sauce
        1/4 cup soy sauce
        1/4 cup chicken broth
        2 Tablespoons dry sherry
        2 Tablespoons sugar

2 Tablespoons cornstarch
5 Tablespoons chicken broth

1 pound vermicelli or 
fresh noodles or 
potatoes

If using potatoes, peel, cut up and boil them.
If using noodles, bring water to a boil.

Peel, smash, and mince garlic.
Moisten with dry sherry.
Dice onion.

Combine the 5 sauce ingredients.

Heat wok and add oil.  Heat 10 seconds, then 
add garlic.  Stir 10 to 15 seconds, but avoid 
browning.
Add diced onion, and stir until onion begins to 
wilt.
Add meat and stir.
When meat is no longer pink, add sauce and green pepper.
Stir to mix well. Cover, and simmer 10 minutes or longer.

If using noodles - add 1 Tablespoon of salt and 1 Tablespoon of oil 
to boiling water.  Add noodles and cook.  Drain, rinse and 
place in large bowl.*

Combine cornstarch and chicken broth.  Slowly pour into wok.
Thicken sauce to desired consistency and place in bowl to serve 
over noodles or over potatoes.