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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