Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Large end-cut pork chop 1 ts Chili paste with garlic
-(OR 1/2 lb pork butt) 1 Pinch 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 Large 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 and sliver to the size of thick
matchsticks. Slice pork like bamboo and marinate in thin soy sauce and
cornstarch for 10 minutes. Peel and slice garlic in thin rounds. Combine
stock, chili paste and 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 and stir-fry briskly for
about 2 minutes. Add bamboo, garlic and ginger. Toss with pork for 1
minute. Re-stir liquids and add to wok. Cover wok, and simmer for 3
minutes. Remove cover; turn up heat again; boil briefly to reduce sauce;
sprinkle on vinegar. Ladle over rice stick and serve. Serves 4

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