Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg End-cut pork chop (OR 1 ts Chili paste with garlic
1/2 lb Pork butt) 1 pn Sugar
1 1/4 c Slivered winter bamboo 1 1/2 c Vegetable oil
Shoots 1/2 c Rice stick noodles
1 ts Minced ginger root 2 ts Thin soy sauce
2 lg Garlic cloves 2 ts Cornstarch
2 tb Peanut oil Cornstarch paste
1/2 c Chicken stock 1 ts Chinese red vinegar

Preparation: Rinse bamboo shoots; slice sliver to the size of thick
matchsticks. Slice pork like bamboo marinate in thin soy sauce
cornstarch for 10 minutes. Peel slice garlic in thin rounds. Combine
stock, chili paste sugar.

Deep-frying Rice Stick: Break up rice stick before measuring. Heat
vegetable oil in hot wok. When oil is medium hot, test a few pieces of
rice stick: it should fry quickly to a puffy white. If it browns, turn down
the heat. Fry rice sticks in very small batches. Spread out fried snow on
serving platter, reserve in warm place.

Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil, heating
until it just begins to smoke; add drained pork stir-fry briskly for
about 2 minutes. Add bamboo, garlic ginger. Toss with pork for 1 minute.
Re- stir liquids and add to wok. Cover wok, simmer for 3 minutes. Remove
cover; turn up heat again; boil briefly to reduce sauce; sprinkle on
vinegar. Ladle over rice stick serve.

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