Chinese: Spicy Pork Strips with Black Fungus Recipe

3/4 lb Boned pork shoulder

1/2 tb Dark soy sauce

1/4 c Cloud ear black fungus

3/4 c Winter bamboo shoots

1/2 c Water chestnuts

6 Thin slices of ginger root

1 tb Szechuan hot sauce (halve

-for non-chili lovers) 1/3 c Stock

2 Green onions

2 tb Peanut oil

Preparation: Wash and soak cloud ears in warm water for 45 minutes. Slice pork into 2 strips with the grain; marinate in dark soy sauce while finishing preparations. Slice bamboo shoots into 2 strips, and water chestnuts into thin rounds. Mix Szechuan hot sauce with stock. Thinly slice green onions on bias. Drain, wash & thinly slice cloud ears. Stir-frying: Heat wok to hot; add oil. When oil begins to smoke, add pork & stir-fry for about 1 minute or until it looks slightly shriveled. Toss in bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry with pork for 1 more minute. Pour in liquid ingredients quickly around side of wok. Keep

stirring until sauce reduces to almost nothing. Add green onions at last minute. Serve.