Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Pork boneless loin or leg 1 tb Cold water
1 tb Plus 2 ts cornstarch 2 tb Oil
1 ts Salt 1 ts Finely chopped garlic
1 ts Soy sauce 16 oz Straw mushrooms, drained
1/2 ts Sugar 8 1/2 oz Sliced bamboo shoots drained
1 ds White pepper 1 tb Dark soy sauce
8 oz Chinese pea pods 1/4 c Chicken broth
3 Green onions (with tops)

Trim fat from pork loin. Cut pork with grain into 2x1-inch strips.
Cut strips across grain into 1/8-inch slices. Toss pork, 2 teaspoons
cornstarch, salt, soy sauce, sugar and white pepper in medium bowl.
Cover and refrigerate 20 minutes. Remove strings from pea pods and
place pea pods in boiling water. Cover and cook 1 minute. Drain.
Immediately rinse in cold water. Drain. Cut green onions diagonally
into 2-inch pieces. Mix together 1 tablespoon cornstarch and the cold
water. Heat wok or large heavy skillet until very hot. Add oil and
tilt wok to coat side. Add pork and garlic. Stir-fry 2 minutes or
until pork is no longer pink. Add mushrooms, bamboo shoots and dark
soy sauce. Stir-fry 1 minute. Stir in broth and heat to boiling. Stir
in cornstarch mixture. Cook and stir until thickened. Add green
onions and pea pods. Cook and stir 30 seconds.

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