See below ingredients and instructions of the recipe
3/4 lb Boned pork shoulder 1 tb Szechuan hot sauce (halve
1/2 tb Dark soy sauce -for non-chili lovers)
1/4 c Cloud ear black fungus 1/3 c Stock
3/4 c Winter bamboo shoots 2 Green onions
1/2 c Water chestnuts 2 tb Peanut oil
6 Thin slices of ginger root
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 and thinly
slice cloud ears.
Stir-frying: Heat wok to hot; add oil. When oil begins to smoke,
add pork and stir-fry for about 1 minute or until it looks slightly
shriveled. Toss in bamboo shoots, water chestnuts, cloud ears and
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.