Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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 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.

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