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Title: Chinese: Spicy Pork Strips with Black Fungus
Categories: Entree Chinese Pork Ethnic
Yield: 6 Servings

3/4lbBoned pork shoulder
1/2tbDark soy sauce
1/4cCloud ear black fungus
3/4cWinter bamboo shoots
1/2cWater chestnuts
6 Thin slices of ginger root
1tbSzechuan hot sauce (halve for non-chili lovers)
1/3cStock
2 Green onions
2tbPeanut oil

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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