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Title: Fiery Pork & Winter Bamboo Shoots over Snow
Categories: Pork Meat Vegetable
Yield: 4 Servings

1 Large end-cut pork chop (OR 1/2 lb pork butt)
1 1/4cSlivered winter bamboo shoots
1tsMinced ginger root
2 Large garlic cloves
2tbPeanut oil
1/2cChicken stock
1tsChili paste with garlic
1 Pinch sugar
1 1/2cVegetable oil
1/2cRice stick noodles
2tsThin soy sauce
2tsCornstarch
  Cornstarch paste
1tsChinese 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. Serves 4

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